Recipe
Author
Hy-Vee Dietitians
Save Options
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. cornmeal | ||
| 1 ½ tsp. cornstarch | ||
| 2 boneless skinless chicken breasts | ||
| Salt and pepper, to taste | ||
| 2 tsp. canola oil | ||
| 2 tbsp. prepared pesto | ||
| 1 tbsp. Parmesan or Romano cheese |
Directions
- Adjust oven rack to the lowest position. Preheat oven to 450 degrees.
- Combine the cornmeal and cornstarch in a shallow dish. Pat the chicken breasts dry and season with salt and pepper. Dredge the chicken in the cornmeal mixture, coating well.
- Heat the oil in a large, oven-safe skillet or Dutch oven over medium high heat. Carefully place the chicken in the skillet. Cook until golden brown on one side, about 5 minutes. Flip the chicken and transfer the skillet to the oven.
- Bake for 8 minutes or until the thickest part of the chicken registers 165 degrees on a meat thermometer. Remove skillet from the oven.
- Spread each chicken breast with 1 tablespoon pesto and 1/2 tablespoon cheese. Bake 3 to 4 minutes more or until cheese is melted.
- Transfer chicken to a platter and allow to rest for 2 to 3 minutes before slicing and serving.
- Serve leftover Pesto-Baked Chicken Breast warmed and stuffed inside a baked potato. Also top potato with steamed broccoli and chopped sundried tomatoes.