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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Delicious hot from the oven, this flavor-packed chicken is also wonderful cold. Made ahead and refrigerated for up to three days, this dish is perfect for a picnic. Ingredients:
1/2 cup seasoned dry bread crumb |
2 tablespoons finely chopped and drained sun-dried tomatoes packed in oil |
1 tablespoon oil, reserved |
1/2 teaspoon cracked black pepper |
1/4 cup prepared pesto sauce |
4 bone-in skinless chicken breast halves |
Directions:
1. Preheat the oven to 375°F Coat a 13 x 9 baking pan with cooking spray.
2. In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil.
3. Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.
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