If you happen to be reading this and you’re a mom, then scallion pesto crusted chicken is for you. In fact, it’s so easy anyone can make it. Hint: anyone except mom on Mother’s Day. Pesto, on more than a few occasions has literally saved dinner in this kitchen mainly because it’s made in a food processor in all of 30 seconds flat. Slather it on chicken and bake for dinner in no time. Hear that kids?
Making pesto: Pesto’s traditionally made with basil but there’s no reason why you can’t swap the basil for a myriad of other ingredients. Scallions are full of flavor and readily available making them a perfect alternative. But you could also try fresh herbs or greens such as parsley, tarragon or arugula. Even a veggie like roasted peppers or artichokes for a tasty twist.
About Panko breadcrumbs: Any breadcrumb will do in this recipe but SHC likes Panko because it’s light and flaky in texture giving the crust those same qualities. Panko can be found in most grocery stores right next to the other dry breadcrumbs.
Goes with… Slow roasted grape tomatoes, Crispy roasted potatoes with onions, and Farmers’ market salad
- ¼ cup pine nuts
- 1 bunch scallions, trimmed and roughly chopped
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ cup olive oil, divided
- ½ cup dry breadcrumbs (Panko)
- 3 pounds boneless, skinless chicken breasts (4-6)
- Pre-heat oven to 400 degrees. Place pine nuts on a rimmed baking sheet and toast in the pre-heating oven 5 minutes.
- In a food processor pulse scallions, Parmesan, toasted pine nuts and salt. With motor on drizzle in ¼ cup olive oil until mixture looks like a paste. Place mixture in a bowl and mix with breadcrumbs.
- Place chicken on a rimed baking sheet. Divide scallion pesto mixture on top of the chicken making sure it’s all covered. Drizzle remaining olive oil over the chicken. Bake 30 minutes until brown. Serve as is or slice into 1-inch pieces.