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Pesto Oven-Fried Chicken




Source of Recipe


3-Ingredient Recipes


List of Ingredients




1/2 cup reduced-fat basil pesto (see Tip)
4 chicken legs (about 2 3/4 lb)
1/2 cup seasoned dry bread crumbs



Recipe



1. Heat oven to 400°F. Line a rimmed baking sheet with foil (for easy cleanup). Place a metal rack on foil.

2. Spread pesto on chicken to cover. Put bread crumbs in a large plastic food bag, add 2 legs at a time, close bag and shake until chicken is coated. Place legs on rack.

3. Bake 50 minutes or until coating is golden and chicken is cooked through.

Per serving: 528 cal, 45 g pro, 16 g car, 2 g fiber, 30 g fat (8 g saturated fat), 150 mg chol, 812 mg sod

Tip:
Look for tubs of reduced-fat pesto in your market's fresh pasta or dairy section.