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             Home > Recipes > Parmigiano Reggiano and pesto crusted chicken 
            Parmigiano Reggiano and pesto crusted chicken

            Parmigiano Reggiano and pesto crusted chicken

            course
            CourseMain course
            time1
            TimeA few minutes
            Ingredients
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            4 breasts of chicken

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            30 g dried breadcrumbs

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            50 g Parmigiano Reggiano, grated

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            For the Pesto:

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            100g fresh basil

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            2 cloves garlic

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            50 g pine nuts

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            150 ml olive oil

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            50 g Parmigiano Reggiano, grated

            Prepare this recipe with
            24 months maturation
            slice
            Preparation
            1. Preheat the oven to 180 degrees. Blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together until a pesto paste is formed. Combine the Parmigiano Reggiano and the breadcrumbs together in a separate bowl.

            2. Dip the chicken breasts into the Pesto and then into the breadcrumbs. Please on a baking tray and cook for 30-35 minutes until crunchy on the outside and cooked in the middle.

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