Today I have a simple, quick recipe that can get us out of a tight spot at any given moment. This is the typical dish that seems super laborious, but, nevertheless, is made in a jiffy . And the best of all is that they will cheer you on at home.
Who doesn't love chicken with a crispy crust and delicious filling? This recipe has the best of fried chicken but without the hassle of frying.
To get one of the crispiest and most delicious crusts you've ever tried, you just have to grate your own bread ; a hard bread, one of those breads that you plan to throw away because no one wants to bite into it. Of course, it's not about leaving the breadcrumbs like a commercial one, you have to leave them with texture: small pieces of bread. With a food processor this process will be very simple, with just a few pulses you'll get it great.
As you can see, this recipe for using up leftovers not only gets you out of a tight spot, but it also helps you get rid of that surplus of stale bread that nobody wants. And if bread isn't your thing, let me tell you that you're in luck, since soft oat flakes are wonderful in this recipe (proven!)
Without further ado, I leave you with the recipe for these delicious chicken breasts with a parmesan and pesto crust, which will surely become the star dish in your house…
Ingredients
- 3 medium boneless, skinless chicken breasts
- 190 g red pesto
- 80 g of hard bread (for grating)
- 30 g of parmesan cheese
- Zest of a large lemon
- Extra virgin olive oil
- fresh thyme
- Salt and pepper
Emile Henry ceramic oven tray and the T&G wooden pizza and cake paddle
Preparation
- Preheat the oven to 220 ºC, heat from above and below with the rack in the central part of the oven.
- We open each breast, massage it with lemon zest and fill each one with a spoonful of pesto rosso. We close it and place it in a baking dish lined with baking paper at the bottom.
- We put the bread in a food processor and chop/crumble it until it becomes small crumbs, almost flour.
- In a bowl, mix the rest of the pesto with the homemade breadcrumbs, parmesan, lemon zest, salt, pepper, thyme and olive oil.
- Spread the mixture over the chicken breasts. They should be well covered in the breadcrumb mixture. Season with salt and pepper and drizzle with olive oil.
- Bake for about 20 minutes. Once baked, let it rest for 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!!