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Dinner Ideas Dinner Ideas

Pesto "Fried" Chicken

Posted by on Apr. 28, 2013 at 4:22 PM
  • 4 Replies

    Pesto "Fried" Chicken from the Food.com site By  

    

Total Time: 30 mins

Prep Time: 10 mins

Cook Time: 20 mins

Servings: 4-6

Ingredients:

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons purchased pesto sauce (I use Classico)
1/4 cup corn flake crumbs

Directions:

1
Preheat oven to 375º.
2
Brush pesto over chicken breast fillets, coating both sides.
3
Coat with Corn Flake crumbs.
4
Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.

by on Apr. 28, 2013 at 4:22 PM
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Replies (1-4):
MamaMandee
by Mandee on Aug. 20, 2013 at 2:00 PM

Bump!

snuggiewoogie
by on Aug. 20, 2013 at 3:35 PM

 What is pesto sauce? lol...

MamaMandee
by Mandee on Aug. 20, 2013 at 4:11 PM


Quoting snuggiewoogie:

 What is pesto sauce? lol...

I knew it was made with pine nuts & spices but I looked it up:

Pesto (Italian pronunciation: [ˈpesto]Genoese[ˈpestu]) is a sauce originating in Genoa in theLiguria region of northern Italy (pesto genovese),[1] and traditionally consists of crushedgarlicbasil, and European pine nuts blended with olive oilParmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk).[2] The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to poundto crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar.

snuggiewoogie
by on Aug. 20, 2013 at 5:58 PM

 

Quoting MamaMandee:


Quoting snuggiewoogie:

 What is pesto sauce? lol...

I knew it was made with pine nuts & spices but I looked it up:

Pesto (Italian pronunciation: [ˈpesto]Genoese[ˈpestu]) is a sauce originating in Genoa in theLiguria region of northern Italy (pesto genovese),[1] and traditionally consists of crushedgarlicbasil, and European pine nuts blended with olive oilParmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk).[2] The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to poundto crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar.

 Yum! That actually sounds really good! :)

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