Best 3 Ingredient Pesto Fried Chicken Recipes

3-INGREDIENT PESTO CHICKEN BREAST

Steps:

• Slice the chicken into halves, so you end up with thinner cutlets. Then season both sides with salt and pepper.
• Now add the olive oil into a skillet and bring the heat to medium high.
• Cook the chicken on both sides, then transfer to a plate and cover with foil.
• In the same pan, toss in the cherry tomatoes and stir them gently for about 1 minute just until they look blistered. Then add in the pesto.
• Now add the chicken back in. Stir until everything is combined. Add more pesto on top of the chicken if you prefer more.

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES

Steps:

• Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
• Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
• Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

EASY PESTO CHICKEN

Steps:

• Preheat the oven to 350° F and grease a 9x13 glass baking dish.
• Cut the chicken breasts in half lengthwise, creating 4 thinly sliced chicken pieces. Place the chicken pieces in a single layer in the baking dish and sprinkle with salt and pepper.
• Spread the pesto evenly on top of the chicken. Sprinkle desired amount of parmesan on top.
• Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Serve over rice and with a veggie of choice (I like broccoli or asparagus with this).

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.

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.