Ingredients:

  • 4 (approx. 170g each) Boneless, skinless chicken breasts
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Basil Pesto (store-bought or homemade)
  • 1/2 cup Grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 Tbsp Extra Virgin Olive Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. Pat the chicken breasts dry thoroughly. Season evenly on all sides with salt and black pepper. Place the seasoned chicken in the prepared baking dish.
  3. In a small mixing bowl, combine the basil pesto, grated Parmesan cheese, panko breadcrumbs, and 1 tablespoon of olive oil. Mix until a thick, slightly chunky paste forms.
  4. Generously spread the pesto mixture over the top surface of each chicken breast, ensuring it adheres well to create an even coating.
  5. Place the dish in the preheated oven and bake for 25 to 30 minutes.
  6. Check the internal temperature of the thickest part of the chicken using a meat thermometer. It is done when it reaches 165°F (74°C) and the topping is golden brown and bubbling.
  7. Remove the chicken from the oven and let it rest, uncovered, in the dish for 5 minutes before serving.