With a still-sick husband, dinner needed to be quick and quiet since he was napping on the sofa. I had already given him some Chicken Noodle Soup for lunch, along with some cold medicine, and it knocked him out. I wanted something easy and chicken-y (I had already pulled chicken breasts from the freezer and he obviously wasn’t grilling!), and I wanted to cook in the toaster oven since it’s the perfect size for meals-for-two.
It’s easy to end up with dry chicken breasts, but coating them helps keep the juices in; now, what to use? I was pawing through the fridge looking for some Caesar or ranch dressing when I happened upon some basil-garlic pesto on the very bottom shelf of the door – so basil-garlic pesto chicken it is! The Parmesan was an afterthought, but just the right touch.
I ended up using some packaged Panko breadcrumbs from the pantry instead of my usual homemade vacuum-sealed breadcrumbs so I wouldn’t have to reseal the FreshSaver® bag. The vacuuming process can be quite noisy and didn’t fit my quick-and-quiet dinner plan.
It's easy to end up with dry chicken breasts, but coating them helps keep the juices in. Thick creamy salad dressings are my usual go-to's (ranch, Caesar, etc.) but I settled on pesto and Panko with delicious results!
- 3 ea. boneless skinless chicken breast halves
- 1/3 cup basil-garlic pesto
- 1-1/2 cup breadcrumbs Panko or other unseasoned
- 3 tbsp Parmesan cheese grated
- olive oil nonstick cooking spray
Preheat oven to 425 °F
Spray cookie sheet or other baking pan with non-stick spray
Rinse chicken breasts and pat dry
Place 1/3 of pesto on each chicken breast and rub to coat
Sprinkle with Parmesan cheese
Roll chicken breasts in breadcrumbs and place on pan
Press additional breadcrumbs onto top of chicken if needed
Spray top of chicken with non-stick spray
Bake at 425 °F for 15-25 minutes or until juices run clear
Serve with roasted potatoes and green beans (I microwaved Green Giant® Vegetable Medley to save time and noise)
©2018 Warrior Woman's Kitchen