Five-Minute Artichoke Parmesan Pesto Chicken
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Line baking sheet with foil for easy clean-up.
  3. Place chicken cutlets on foil, coat them generously with artichoke parmesan pesto, then sprinkle each cutlet with panko crumbs and chopped parsley.
  4. Bake 15-20 minutes (depending on thickness) until done.
Recipe Notes

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.