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.