Sunday, April 11, 2010

Sundried Tomato Pesto Chicken

This chicken was an experiment that turned out really good.

As usual, I pounded the boneless, skinless chicken breast to about 1/4 or 1/2 inch. They just cook faster and more evenly that way. I coated the chicken with sundried tomato pesto (Classico brand), then Italian seasoned dry bread crumbs. I baked it at 375 degrees for about 20 minutes.

The side dish was something new, too. It's pearled couscous, basil & herb flavor (I think), a packaged mix by Near East brand. It was really good.

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