Home > Recipes > Parmigiano Reggiano and pesto encrusted chicken

Parmigiano Reggiano and pesto encrusted chicken

CourseMain course

TimeA few minutes

Ingredients

4 breasts of chicken

1 oz/30 g dried breadcrumbs

1.75 oz/50 g Parmigiano Reggiano, grated

3.5 oz/100 g fresh basil

2 cloves garlic

1.75 oz/50 g pine nuts

5 fl oz/150 ml olive oil

1.75 oz/50 g Parmigiano Reggiano, grated

Prepare this recipe with

24 months maturation

Preparation

Preheat the oven to 355°F/180°C. Blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together in a food processor until a pesto paste is formed. Combine the Parmigiano Reggiano and the breadcrumbs together in a separate bowl.
Dip the chicken breasts into the Pesto and then into the breadcrumbs. Place on a baking tray and cook for 30-35 minutes until crunchy on the outside and cooked in the middle.