1/2 cup pesto (store bought or homemade)
1 cup walnuts, finely ground
3/4 cup breadcrumbs
4 chicken breasts (boneless, skinless) (can also use turkey cutlets)
3 Tbsp EVOO
- In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the chicken breasts to the pesto, turning to coat. Working one at a time, dip the chicken into the walnut mixture, then the eggs, then the walnut mixture again to coat.
- In a large skillet, heat the olive oil over medium heat. Add the chicken, lower the heat to low and cook, turning once, until golden-brown, 5-6 minutes on each side.
from Everyday magazine