Pollo Pesto al Forno – Pesto Chicken Bake

Pesto Chicken Bake

1/4 cup All-Purpose Flour (for coating)
1/4 cup Bread Crumbs (for coating)
2 Eggs (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
2 cups Pesto
4 Plum Tomatoes, sliced
2 cups shredded Mozzarella Cheese


  • Preheat Oven to 350° F
  • Set up a dredging station using three pie pans. In one pan put the Flour, in the next the Eggs (beaten with a little water), in the next the Bread Crumbs
  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour, then the Eggs, then the Bread Crumbs and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet.
  • Spread the Pesto sauce over both sides of the Chicken, coating it completely.
  • Place Chicken in a baking dish, and cover with a layer of Tomato Slices followed by the shredded Mozzarella.
  • Bake for 10-15 minutes, or until the cheese has melted and begun to brown.

NOTES: The first time I ever had this, my mother had used Shake ‘n’ Bake. Though I prefer to use herbed bread crumbs, this is a quick option that also does not require the use of eggs.

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3 CommentsLeave a comment

  1. It was delicious!

  2. It sounds like it was – might do that one this weekend – thanx : D xoxo

  3. […] we stayed home, and I cooked Pollo Pesto al Forno.  It turned out well, though I used a different shredded cheese blend that baked a little quicker […]

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