Thursday, January 24, 2008

Pesto Chicken Breasts

6 boneless chicken breast halves
1/2 cup fresh basil leaves, washed and dried
1/4 cup grated Parmesan cheese
1 clove minced garlic
1/2 cup butter
2 eggs, beaten
1 cup breadcrumbs

Preheat oven to 350 degrees. In food processor combine basil, Parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a small sharp knife. Put 1/6 of butter mixture into the pocket formed by the slit. Dip the chicken in the egg followed by the breadcrumbs. Place on foil lined pan and cook for about 35-45 minutes.



Tomorrow's Daily Special: Crock Pot Chicken Cordon Bleu

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