Sometimes I just do with what I have in the refrigerator. I really wanted some fried chicken, but didn’t want the work or the mess. To top it off, I didn’t have eggs or milk. So, this recipe was born with the minimal ingredients in my refrigerator and cupboard. Try this Pesto Oven Fried Chicken Recipe for an easy and yummy dinner.
Pesto Oven Fried Chicken Recipe
1 cup Mayonnaise
1 Tbl Basil Pesto Sauce (fresh from refrigerated pasta section)
2+ cups Progresso Italian Style Bread Crumbs
4-6 peices Boneless Skinless Chicken
Preheat oven to 450 degrees.
Rinse and pat dry chicken. Sprinkle lightly with garlic salt and pepper. Set aside.
In large bowl, mix together mayonnaise and pesto sauce. In a second bowl, place bread crumbs.
In large shallow baking dish, spray lightly with Pam. Dip chicken in mayonnaise mixture, then in breadcrumbs and place in shallow baking dish.
Place baking dish into oven and cook at 450 degrees for about 30 minutes*. Chicken should be light brown and measure a temperature of 165 degrees. Remove from oven and serve.
*Note: Temperature times will vary depending on the type (breast or thigh) and thickness of the chicken. This timing is just a guide. Thin boneless breasts may only take 15 minutes where as thick chicken thighs may take as much as 40 minutes.
Want it fried anyways?
Make it so! It works also fried in a pan with a couple tablespons of oil. Personally, I liked the bake version better.