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Chicken with Mozzarella and Pesto




Source of Recipe


Internet


List of Ingredients




4 chicken breasts, boned and skinned
4 1/4 inch slices mozzarella cheese
2 tbsp. frying oil
1 tbsp. butter
Pesto sauce **
Italian bread crumbs
Flour for dredging



Recipe



Dredge the chicken in an even mixture of bread crumbs and flour, shaking off the excess flour. Pan fry in hot oil for about 5 minutes until one side is done. Turn heat down to medium, flip the chicken, and top each breast with a slice of mozzarella cheese. Cook until chicken is finished (about 5 minutes). Place a lid over the pan just before removing the chicken to melt cheese. Place on plates and top with pesto sauce. Serve immediately.


Pesto **

1/2 cup basil leaves
1 tbsp. grated parmesan cheese
1 garlic clove
1/4 cup olive oil, approximately

Combine basil, parmesan cheese, and garlic in a food processor and whir until minced. With the machine running, slowly add olive oil, up to 1/4 cup, to form a paste. Pesto can be made several days ahead if neccessary.