Pesto-Crusted Chicken Breasts

 

1 ½ C CSD Pesto

¼ C freshly grated Parmesan cheese

Freshly ground black pepper

2 ½ T vegetable or olive oil, divided

6 split chicken breasts, bone in & skin on

6 chopped scallions

 

 

Preheat oven to 375 degrees. Place CSD Pesto, Parmesan & 1 T oil in food processor. Pulse 5 times. Set aside.

 

Season chicken breasts with black pepper. Heat 1½ T oil in oven-proof skillet over medium-high heat. Brown 3 breasts on both sides, beginning with skin side first. Remove to plate & repeat. Turn off heat & return breasts to skillet. Spoon CSD Pesto on breasts & roast in oven for 20 minutes, or until just done.

 

Top with scallions & serve over polenta, potatoes or rice.