Prep Time: 15 Minutes
Cooking Time: 15 to 20 Minutes
Simple, easy, pretty on the plate, and delicious. That’s what Anne Delo says about her gourmet panko-crusted chicken breasts, and we heartily agree. That’s why we’ve selected Anne, a long-time Food Schmooze listener from Woodbury, to be our first Home Star Cook.
Her Artichoke Parmesan Pesto Chicken consists of just four ingredients and can be prepared in five minutes, using a container of artichoke parmesan pesto widely available in the refrigerated section at most large food markets. We think this is the perfect dish for a weeknight meal, or for company. Should you find yourself tired of chicken, you can use this artichoke spread on grilled flat bread to create an instant appetizer, or put it on a fish fillet, including swordfish and halibut, before baking.
Recipe by:
Share
Ingredients
Directions
1. Wash hands with soap and water.
2. Preheat oven to 425 degrees. Line a large baking sheet with foil.
3. Place chicken cutlets on foil and coat them generously with artichoke parmesan pesto. Sprinkle each cutlet with panko crumbs and chopped parsley. Wash hands after handling raw chicken.
4. Bake until chicken has reached an internal temperature of 165 degrees Fahrenheit as verified by an instant-read food thermometer, about 15 to 20 minutes.
5. Sprinkle with fresh lemon juice just before serving.
Recipe Note: You can easily make the pesto yourself by combining softened cream cheese, grated Parmesan cheese, finely chopped canned artichoke hearts, Panko bread crumbs, and finely chopped parsley until it's a creamy spreadable mix!
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!