To make the chicken for your self, you will need some pounded out chicken breasts, basil pesto (I like the Buitoni brand), and some Italian seasoned bread crumbs.
First you will take your pounded out chicken breast and coat it in the pesto. I like to pound my chicken in a large plastic bag to make clean up easier. I use the flat side of my meat tenderizer, but you can use a can of beans or similar also.
To put the pesto on my chicken, I just put a few scoops into the plastic bag and then use my hands to make sure the chicken gets nice and coated.
Then it is time to add the breadcrumbs. Because of the seasoning in the pesto and the breadcrumbs, I don’t find it necessary to add any salt, but I do occasionally add some fresh pepper and garlic powder.
Once your chicken is coated on both sides with breadcrumbs, lay them out on an elevated rack over a baking sheet like so.
This way the breading doesn’t get too mushy on the underside. Then I bake at 400F until golden and the juices run clear. The time will vary depending on the thickness of your chicken, but for mine it was about 20-25 minutes.
I like to serve the chicken with some sauteed veggies and a side of pasta. Here I have it paired with spinach artichoke ravioli with pesto sauce and some tomatoes and zucchini from my garden. This recipe also works well pan fried in some vegetable oil. Give it a try and let me know what you think.