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Pesto Baked Chicken




Source of Recipe


Wives of Excellence Newsletter


List of Ingredients




Chicken Breast, boneless skinless 2 1/2 Pound
Corn Flake Cereal broken into crumbs 1/2 Cup
Pesto or homemade equivalent 3 Tablespoon
Lemon Juice 1 Tablespoon
(or use 3 freshly squeezed lemons)
*Lemons (optional: slice into wedges) 4 Each

*On-hand ingredient – used on serving day.


Recipe



PREP DIRECTIONS
Crush corn flakes.

ASSEMBLY DIRECTIONS
Rinse chicken and pat dry. Place chicken in a gallon freezer bag. Pour lemon juice and pesto into a pint size freezer bag. Squeeze it together until mixed. Place the crushed corn flake crumbs into a separate pint-sized freezer bag.

FREEZING DIRECTIONS
Label. Place all 3 bags (1 gallon, 2 pint) into a 2-gallon freezer bag. Freeze.

SERVING DIRECTIONS
Thaw chicken in refrigerator. Preheat oven to 375° F. Pour off juices from chicken. Place in desired baking dish. Brush top of chicken with pesto sauce and sprinkle with cornflake crumbs. Bake uncovered 45 to 55 minutes or until chicken is tender and juices run clear. Serve with lemon wedges if desired.

COMMENTS
It only takes a few minutes to put this dish together, but it tastes like you slaved over a hot stove all day long. If your kids don't like the pesto, then just leave it off of their portions. Most kids do like the taste of the corn flake crumbles sprinkled over the top!