Pesto Chicken Escalope

Name: Pesto Chicken Escalope
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 medium skinless chicken breasts (visible fat removed), about 260g in total; 3 tbsp reduced-fat green pesto; 1 tsp garlic granules; 2 tsp lemon juice; 40g panko breadcrumbs low-calorie cooking spray sea salt and freshly ground black pepper; 75g mixed salad; 120g boiled new potatoes

6 steps

Prep:5minCook:30min

A midweek dinner hero, these Pesto Chicken Escalopes are exactly what you want when you don't know what you fancy! Ready in 35 minutes (and only 25 minutes if you use your air fryer), they're really versatile and so tasty. Using shop-bought pesto cuts down on prep time and effortlessly ramps up the flavours. Crunchy on the outside and juicy in the middle, they're a crowd-pleaser every time.

Updated at: Sun, 07 Jul 2024 12:26:13 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories330.4 kcal (17%)

Total Fat11.1 g (16%)

Carbs29.4 g (11%)

Sugars2.3 g (3%)

Protein25.2 g (50%)

Sodium348.1 mg (17%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

260gskinless chicken breasts

medium, visible fat removed

3 Tbspreduced-fat green pesto

1 tspgarlic granules

2 tsplemon juice

40gpanko breadcrumbs

low - calorie cooking spray sea salt and freshly ground black pepper

75gmixed salad

120gnew potatoes

boiled

Instructions

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7) and line a baking tray with non-stick baking parchment.

Step 2

Place the two chicken breasts on a sheet of non-stick baking parchment on a chopping board and cover with a second sheet. Using a rolling pin or heavy pan, bash the chicken breasts until flat and about 2cm (in) thick.

Step 3

In a small bowl, combine the pesto, garlic granules, lemon juice and a little salt and pepper and mix until smooth. Coat the two bashed chicken breasts on both sides with the pesto mixture.

Step 4

Tip the panko breadcrumbs onto a plate and dip each chicken breast in the breadcrumbs, until coated on all sides.

Step 5

Place onto the lined baking tray and spray the top of each chicken breast with low-calorie cooking spray. Bake in the oven for 30 minutes, turning the chicken breasts over halfway through. The chicken is cooked through when the juices run clear and there are no signs of pinkness.

Step 6

Serve with a mixed salad, and some new potatoes if you like. if freezing, cool as quickly as possible, then layer between sheets of non-stick baking paper before freezing in a container. Reheat in the oven at 220°C (fan 200°C/gas mark 7)

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