Many of my kitchen creations come from a surplus of one ingredient and a need to "use up" something in the fridge. I find when I'm under pressure is when my creative light goes on. Enter Pesto Balsamic Glaze "Fried" Chicken. I had a jar of Pesto that was going to spoil ;)
It's not a true fried chicken, although Lord knows I do love a good fried chicken. We'll save that for another day though, friends. I do a quick sear in my cast iron pan to brown it up and pop it right into the oven to finish cooking. The chicken stays crispy on the outside and tender and juicy on the inside.
A little bit of extra work for this one but I promise it's delicious!
After you butterfly your chicken breasts, you will season the outside and inside with salt and pepper. Stuff with a TBSP of pesto and a few slices of tomatoes. Secure the ends with toothpicks. Next you will want to setup your dredging station.
Take your "sewn shut" chicken breasts and dip first into the egg mix and next into the Panko/Parmesan mix.
Move to a skillet or cast iron pan and begin "frying" until crisp on the outside.
After both sides have become crisp, move into the oven to finish off. Once the temperature is cooked through to 165°, top with balsamic glaze. They sell these all over but I picked one up from Target. This was delicious alongside some steamed vegetables. Enjoy!
Comentarios