Friday, January 28, 2011

Pesto-Coated Baked Chicken

1 pound boneless skinless chicken cutlets (1/2 inch thick)
1/2 cup plus 1 tablespoon prepared pesto
1 1/2 tsp sour cream
1 1/2 tsp mayonnaise
1 tbsp shredded parmesan cheese
1 tbsp pine nuts

1.  Preheat oven to 450 degrees.  Arrange chicken in single layer in shallow baking pan.  Combine pesto, sour cream and mayo in small cup.  Brush over chicken.  Sprinkle with cheese and pine nuts.

2.  Bake 8 to 10 min or until chicken is no longer pink in center.

Makes 4 servings.

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