Pesto crusted chicken

Well hello, I said hello. How did I know that you wanted a juicy flavorful chicken dish tonight? I dunno, I just did. It's what I do.

So! If you recall I made Creamy Pesto Chicken a few weeks ago. A day or two later I wanted to use up the pesto, so I made this amazing thing. It was so good, I can't wait to make it again. Seriously!

Ingredients:

1 lb chicken breasts

3 tblsp pesto

1/2 cup bread crumbs

1/4 cup corn meal

1/2 tsp dried oregano

1/2 tsp rosemary

1/2 tsp garlic powder

1 cup pasta

1 small onion

3 mushrooms

1-2 cloves garlic

1 tbslp butter

1/4 cup grated parmesan

salt and pepper

broccoli 

beans

almonds

Preheat oven to 375

I decided to make the chicken "thinner" so I sliced them into thinner filets.

 Spread a bit of pesto on each filet

Combine cornmeal, bread crumbs, oregano, rosemary, garlic, salt and pepper.

Coat each piece and place on baking dish

I've begun lining all the pans I bake in with foil. Saves hours of scrubbing.

 Place tray in oven and bake for 30 minutes

Boil a pot of water. When it begins to boil add a good amount of salt.  

Add in the pasta and cook for about 8 minutes (or whatever the box says)

Melt butter in a pan and then add sliced mushroom, onion, garlic

 Saute for a few minutes until onion and mushrooms look "soft"

Add in the drained pasta

Add parmesan and mix well. 

 As a side you can bake broccoli, beans and some almonds in the oven along with the chicken. Mix in 1 tblsp olive and salt and pepper. 

 

 

And you're done! So, go on! You know you want to make it!! You will not regret it.

Enjoy!