Parmigiano Reggiano and pesto crusted chicken
Main course
a few minutes
24 months
Ingredients
4 breasts of chicken
30 g dried breadcrumbs
50 g Parmigiano Reggiano, grated
For the Pesto:
100g fresh basil
2 cloves garlic
50 g pine nuts
150 ml olive oil
50 g Parmigiano Reggiano, grated
Preparation
Preheat the oven to 180 degrees. Blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together 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. Please on a baking tray and cook for 30-35 minutes until crunchy on the outside and cooked in the middle.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
