Pesto Fried Chicken Food

PESTO "FRIED" CHICKEN

Steps:

• Preheat oven to 375º.
• Brush pesto over chicken breast fillets, coating both sides.
• Coat with Corn Flake crumbs.
• Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.

PAN-FRIED CHICKEN WITH RED PEPPER PESTO

Steps:

• In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
• In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
• Transfer to serving plate and top chicken with pesto.

PESTO FRIED CHICKEN

Steps:

• Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes.
• Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat.
• Heat a few inches of vegetable oil in a large pot until it registers 350˚ F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain.

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

PESTO PAN-FRIED CHICKEN

Steps:

• Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
• Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
• In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
• Garnish with lemon slices and basil.

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.