Parmesan and Pesto-Crusted Chicken
Greek Spinach Salad
Wine Recommendation
Imagery Chardonnay
Ingredients
- 1½ cups panko breadcrumbs
- ½ cup shredded Parmesan cheese
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ¾ cup pesto
- ½ tsp pepper
- ¼ tsp salt
Instructions
- Preheat oven to 425°F. Combine breadcrumbs and cheese in a shallow bowl. Toss together chicken and pesto in a large bowl.
- Remove chicken from pesto, and sprinkle with pepper and salt; dredge in breadcrumb mixture, pressing gently to adhere. Place on a greased wire rack on a rimmed baking sheet.
- Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 1 (10-oz) pkg spinach
- 1 English cucumber, thinly sliced
- ½ cup crumbled feta cheese
- ½ cup pitted kalamata olives
- ⅓ cup Greek vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
389
|
130
|
519
|
| Fat (g) | 18 | 11 | 29 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 40 | 4 | 44 |
| Carb (g) | 15 | 4 | 19 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 600 | 420 | 1020 |
| T. Sugs (g) | 0 | 1 | 1 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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