Simple, easy, pretty on the plate, and delicious. That’s what Anne Delo says about her gourmet panko-crusted chicken breasts, and we heartily agree. That’s why we’ve selected Anne, a long-time Food Schmooze listener from Woodbury, to be our first Home Star Cook.
Her Artichoke Parmesan Pesto Chicken consists of just four ingredients and can be prepared in five minutes, using a container of artichoke parmesan pesto widely available in the refrigerated section at most large food markets. We think this is the perfect dish for a weeknight meal, or for company.
Should you find yourself tired of chicken, I use this artichoke spread on grilled flat bread to create an instant appetizer, or I put it on a fish fillet, including swordfish and halibut, before baking.
- Preheat oven to 425 degrees.
- Line baking sheet with foil for easy clean-up.
- Place chicken cutlets on foil, coat them generously with artichoke parmesan pesto, then sprinkle each cutlet with panko crumbs and chopped parsley.
- Bake 15-20 minutes (depending on thickness) until done.
You can easily make the pesto yourself by combining softened cream cheese, grated Parmesan cheese, finely chopped canned artichoke hearts, Panko bread crumbs, and finely chopped parsley; you want it to be a creamy spreadable mix.
Faith loves this with a squeeze of fresh lemon juice just before serving.
