Friday, February 8, 2008

Chicken Breast Topped With Pesto Parmesan Crunch

This is really yummy and a great dish when you are hosting a party.

Enough chicken breasts for the crowd
2 or more cloves of garlic, crushed
diced tomatoes
grated Parmesan cheese
enough olive oil to slightly coat the bread crumbs
stale sourdough bread, crumbled in a food processor
Italian herbs like basil, oregano, rosemary, salt and pepper

Precook the chicken breasts briefly by either grilling or pan-frying them a couple of minutes. Mix the garlic, bread crumbs, Parmesan cheese, herbs, olive oil in a bowl. Place chicken breasts on a baking sheet and cover them with a light coating of mustard and the bread crumble mix. Shortly before it's time to serve bake them for 10-15 minutes until the topping is toasty and golden.
Serve with pasta or rice and a salad.

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