Pan-Fried Chicken With Red Pepper Pesto

“This recipe was created by Jeanne Besser and printed in the Atlanta Journal Constitution.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
  2. In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
  3. Transfer to serving plate and top chicken with pesto.

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