Pesto Fried Chicken Recipes

Steps:

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

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
• Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Steps:

• Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
• Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
• Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
• Serve chicken with pesto alongside for dipping.

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
• Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
• In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
• Garnish with lemon slices and basil.