Servings: 1 Cup
4 thin sliced chicken breast filets
1/2 cup Roasted Red Pepper Pesto
1/3 cup panko breadcrumbs
1 tbsp grated parmesan cheese
1 tbsp extra virgin olive oil
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 450 degrees.
Combine all the spices, cheese and breadcrumbs in a small bowl. add in olive oil and fix until all breadcrumbs are lightly coated. Set aside.
Lay chicken slices out on foil lined baking sheet. Evenly spoon pesto onto the tops of each slice. spread out to create a thick layer on the top of the chicken.
Then evenly distribute the panko crust coating to the top of each slice.
Bake for 20-25 minutes or until Chicken is no longer pink in the center.