How To Make Crispy Pesto Parmesan Chicken
Taste the complementing flavors of this Parmesan chicken coated with basil, buttermilk, and mayo dressing mix, then baked until nice and golden.
Serves:
Ingredients
- 6ozchicken breast,boneless, skinless, halves
- ¼cupmayonnaise
- ¼cupbuttermilk
- 1½tspbasil,dried
- ¼cupParmesan cheese,finely grated, divided
- ¼tspgarlic powder,divided
- salt and freshly ground black pepper,to taste
- ½cupPanko bread crumbs
- ¼cupdry white bread crumbs
- ⅛tsponion powder
- olive oil cooking spray
Instructions
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Preheat oven to 400 degrees F. Butter a 13×9-inch baking dish.
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In a shallow bowl, whisk together mayonnaise, buttermilk, dried basil, 2 tablespoons Parmesan cheese, ⅛ tsp garlic powder, and season with salt and pepper to taste. Set aside.
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In a separate shallow bowl, whisk together Panko bread crumbs, dry white bread crumbs, remaining 2 tablespoons Parmesan cheese, onion powder, ⅛ tsp garlic powder then season bread crumb mixture with salt and pepper to taste.
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Dip chicken in basil (pesto) dressing mixture and coat both sides, then dip in bread crumb mixture and coat both sides.
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Align coated chicken breast halves in a single layer on the baking dish. Spray tops of chicken breast halves evenly with olive oil cooking spray.
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Bake chicken in preheated oven for 30 to 35 minutes until cooked through. For a nice and golden chicken, move the oven rack up a bit on the last minute of baking and broil. Serve warm.
Nutrition
- Calories: 270.18kcal
- Fat: 18.20g
- Saturated Fat: 4.49g
- Trans Fat: 0.04g
- Monounsaturated Fat: 5.22g
- Polyunsaturated Fat: 7.70g
- Carbohydrates: 11.53g
- Fiber: 0.65g
- Sugar: 1.48g
- Protein: 14.39g
- Cholesterol: 39.78mg
- Sodium: 327.45mg
- Calcium: 161.22mg
- Potassium: 145.90mg
- Iron: 0.85mg
- Vitamin A: 32.16µg
- Vitamin C: 0.21mg
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