Today I bring you a simple, quick recipe that's capable of getting us out of a jam at a given moment. This is the typical dish that looks super laborious, but, nevertheless, it's made in no time. And best of all, everyone at home will cheer for you.
Who doesn't like chicken with a nicely crunchy crust and a delicious filling? This recipe has the best of fried chicken without the downside of frying.
To achieve one of the crispiest and most exquisite crusts you've ever tasted you only need to grate your own bread; a hard bread, one of those loaves you think of throwing away because no one wants to bite into it. Of course, this isn't about making store-bought-style breadcrumbs, you should leave some texture: small bits of bread. With a food processor this process will be very easy; a few pulses and it'll be perfect.
As you can see, this leftover-friendly recipe not only gets you out of a bind, but it also helps you use up that extra hard bread nobody wants. And if bread isn't your thing, let me tell you you're in luck, because soft rolled oats work wonderfully in this recipe (highly tested!)
Without further ado, here's the recipe for these delicious chicken breasts with a parmesan and pesto crust, which will surely become the star dish of your home…
Ingredients
- 3 medium boneless, skinless chicken breasts
- 190 g of pesto rosso
- 80 g of hard bread (for grating)
- 30 g of Parmesan cheese
- Zest of one large lemon
- Extra virgin olive oil
- Fresh thyme
- Salt and pepper
Emile Henry ceramic oven dish and the T&G wooden peel for pizzas and tarts
Preparation
- Preheat the oven to 220 ºC, top and bottom heat with the rack in the middle of the oven.
- Open each breast, rub with lemon zest and fill with a tablespoon of pesto rosso each. Close and place in a baking dish lined with parchment paper at the base.
- Put the bread in a food processor, and chop/crumble it until it makes small crumbs, almost flour.
- In a bowl mix the remaining pesto with the homemade breadcrumbs, Parmesan, lemon zest, salt, pepper, thyme and olive oil.
- Spread the previous mixture over the chicken breasts. They should be well buried in the breadcrumb mixture. Season with salt and pepper and drizzle a little olive oil on top.
- Bake for about 20 minutes. Once baked let rest 5 minutes and serve.
Comments
SANTI said:
UN PLATO ESPECTACULAR , TENIA OLOR Y SABOR DE LA TOSCANA. UN 10.
Dalys said:
Gracias espero sus riquísimasrecetas
Bego said:
No tenía almendras, pues nueces del nogal de casa. No tenía albahaca fresca, pues seca. He aportado mucho perejil.
En lugar de pesto Rosso, pesto siciliano, con tomate fresco maduro. Imaginación al poder! Estaba jugoso, tierno y muy rico desde luego.Gracias por a receta!
Gustavo Woltmann said:
En respuesta a Tania, todo lo puedes conseguir en un supermercado facilmente!
Gustavo Woltmann
Robeto said:
Tuve que leerlo dos veces. Muy agradable.
Miguel said:
El pesto rojo se elabora igual que el pesto normal salvo que se añade tomates secos en aceite.
Cristina said:
Ni idea del pesto rosso. Como se hace? Es algo que se compra hecho?
CONCHI said:
EL PESTO ROSSO ¿QUE ES?
azucena said:
Lo acabo de hacer Tania, dime si te puedo ayudar.
Tania said:
Soy un poco novata en platos para cocinar..y hay accesorios o ingredientes que no se donde se pueden comprar.Si huviese una letra pequeña donde diga donde poderlo obtener les agradeceria!!