“Delicious hot from the oven, this flavor-packed chicken is also wonderful cold. Made ahead and refrigerated for up to three days, this dish is perfect for a picnic.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F Coat a 13" x 9" baking pan with cooking spray.
  2. In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil.
  3. Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

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