Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (125g) prepared basil pesto
  • 2 tbsp (15g) grated Parmesan cheese
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C) and line your baking sheet with parchment paper. Place chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch (1.3cm) thickness. Season both sides lightly with salt and pepper.
  2. In a small bowl, stir the 2 tbsp of grated Parmesan into the prepared basil pesto. Generously brush or spread about 2 tbsp (30g) of the pesto mixture over the top and sides of each chicken breast.
  3. In a medium bowl, combine Panko, 1/2 cup Parmesan, olive oil, garlic powder, and oregano. Press the pesto-coated chicken firmly into the crumb mixture, pushing down hard to ensure the crust is packed tightly onto the meat.
  4. Place the chicken on the prepared sheet. Bake for 15–20 minutes until the crust is a deep, golden mahogany and the internal temperature reaches 165°F (74°C).
  5. Remove from oven and allow the chicken to rest for several minutes before serving to maintain juiciness.