Parmigiano Reggiano and pesto crusted chicken

Main coursea few minutes24 months


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


  1. 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.

  2. 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.

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