Friday, March 13, 2009

walnut-pesto-crusted chicken

2 large eggs

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


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