1 pound boneless skinless chicken breasts
¾ cup sour cream
¼ cup Gourmet Garden Basil (or 1 bunch fresh basil, leaves only)
¼ cup almonds
¼ cup shredded Parmesan cheese
2 tablespoons extra virgin olive oil + more for spraying/drizzling
1 teaspoon Gourmet Garden Garlic (or 1-2 cloves)
1 teaspoon salt, divided
1 teaspoon fresh ground black pepper, divided
1 cup corn flakes, crushed
1 cup Panko bread crumbs
Preheat oven to 425°F.
create pesto sauce: Combine sour cream, basil, almonds, parmesan
cheese, olive oil, garlic, ½ teaspoon salt and ½ teaspoon pepper in a
food processor or blender. Blend until mostly smooth. Reserve 1 cup in
a small serving bowl. Pour remaining pesto into a medium size bowl.
Cut chicken into bite size pieces. Place chicken into pesto stir to coat chicken completely. Set aside.
In a medium size mixing bowl combine bread crumbs, corn flakes ½ teaspoon salt and ½ teaspoon pepper. Mix to combine.
baking sheet by covering in aluminum foil and spraying with olive oil.
Use an oil mister or drizzle oil over pan. Set aside.
piece at a time place chicken into bread crumb mixture. Toss to coat
and gently pat crumbs onto chicken. Place chicken on baking sheet and
repeat until all chicken is breaded.
Spray chicken with
olive oil mister (propellant free) or drizzle very lightly with oil.
Bake for 12-15 minutes until chicken is golden brown.
Serve with remaining pesto sauce. Enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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