These Pesto Chicken Breasts from my local PTA Community Cookbook should be called Presto Chicken Breasts because they can be prepared so easily and cook in a jiffy. Plus you can make them for one or a hundred. This is one recipe where you can light the coals before assembling your dinner. Use boneless chicken breasts and store bought pesto and the work is already done for you. I used Classico pesto sauce in a jar but any good quality pesto will do. Spread the sauce generously over each breast, sprinkle with Parmesan cheese then top with buttered bread crumbs. Use homemade bread crumbs if you can. Whenever I have a couple of loaves of stale bread lying around I grind them in my food processor, store the crumbs in a zip lock bag in the freezer and they are always ready to go. I baked these in a 10 inch dutch oven with 10 coals in a ring around the bottom and the lid covered with 20-22 coals, they were ready in exactly 30 minutes. The garlic, basil and olive oil baste the chicken, making it juicy and delicious. Don't forget to spoon some of the buttery sauce over each piece and be sure to wipe your pot with a big chunk of crusty bread.
Pesto Chicken Breasts
4 chicken boneless, skinless chicken breasts
1 tub or jar of prepared pesto sauce
3-4 Tblsp grated Parmesan cheese
1 cup breadcrumbs
3-4 Tblsp melted butter or margarine
Lightly oil or spray your dutch oven.
Place chicken breasts in bottom of your oven.
Spread chicken with pesto sauce and sprinkle with Parmesan cheese.
Melt butter and mix with bread crumbs.
Sprinkle buttered breadcrumbs over chicken and bake for 25-30 minutes at 350 degrees.
|Chicken breasts topped with pesto, Parmesan and buttery crumbs|