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Pesto Pan-fried Chicken

Pesto Pan-fried Chicken Recipe

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Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1/3 cup prepared pesto sauce
1/2 cup flour
1 egg, beaten with 1 tablespoon water
2/3 cup Italian seasoned bread crumbs
1/4 cup shredded or grated Parmesan cheese
3 tablespoons olive oil, divided
Lemon slices, for garnish (optional)
Fresh basil sprigs for garnish (optional)


  1. Preheat oven to 300° F.
  2. Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese. In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil.
  3. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through.
  4. Remove to a baking sheet lined with paper towels and keep warm in oven until all chicken is cooked.
  5. Add more oil to the skillet as needed during frying. Garnish with lemon slices and basil.
  6. Serve, if desired, with steamed broccoli florets.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 369

  • Total Fat 17.1g (0%)

  • Saturated Fat 2.9g (0%)

  • Trans Fat 0g

  • Cholesterol 111mg (0%)

  • Sodium 550mg (0%)

  • Total Carbohydrate 25g (0%)

  • Dietary Fiber 1g

  • Sugars g

  • Protein 27g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Casey - Jacksonville, FL 4/28/2008 8:25:36 PM
This was awesome and easy. I actually had all the ingredients in my cabinet and fridge. My kind of recipe!
Susan - Albany, NY 11/21/2007 1:31:40 PM
My family has been making chicken this way for many generations. It is a great staple for dinner - We use left over pieces of chicken (if there are any!!!) and use with tomato sauce and other cheese to make a sort of chicken parmesan another night. I came from a family of 10 and we had this many, many times. My father was a local grocer/butcher and when we were able to get Perdue chicken, this recipe was even better.

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