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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.






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