PESTO PAN-FRIED CHICKEN

Pesto Pan-Fried Chicken image

Provided by gailanng

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1/3 cup prepared pesto sauce
1/2 cup flour
1 egg, beaten with 1 tablespoon water
2/3 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
3 -4 tablespoons olive oil, divided
lemon slice, for garnish (optional)
fresh basil sprig (to garnish) (optional)

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.