Ingredients

The following ingredients have 5 Servings
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts
  • 1 clove garlic (minced)
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1-1/2 lbs chicken breasts (4 medium ones)
  • Salt and pepper
  • 1/2 cup flour
  • 2 large eggs (lightly beaten)
  • 2 tablespoons vegetable oil
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 medium sweet pepper (thinly sliced)
  • 4 slices mozzarella cheese

Instruction

  • Make the pesto: In a food processor, process all pesto ingredients, drizzling olive oil through the top until pesto is smooth. Season pesto with salt and pepper to taste. Set aside.
  • Make the chicken: Season chicken on both sides with salt and pepper and dredge in flour, shaking off excess. Dip chicken in egg and dredge in flour again until completely coated.
  • In a large skillet, heat vegetable oil over medium-high heat until pan is hot. Sear chicken 3-4 minutes on each side, flipping once until chicken is golden brown. Transfer to a plate (chicken will not be cooked through)
  • Saute onion, garlic, and sweet pepper in pan drippings until veggies are just barely tender. Return chicken to pan and spread pesto evenly over each chicken breast.
  • Finish baking the chicken in the oven at 400 20-25 minutes or until chicken registers 165F. Place a mozzarella slice over each chicken breast and broil 1 minute until cheese is melted. Serve chicken hot and enjoy!