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pesto parm chicken

Posted by on May 6, 2010 in Blog Posts | 6 comments


I had looked at Ellyn Satter’s “Secrets of Feeding a Healthy Family” as more of an academic text for my work with clients and as a speaker. I recommend it all the time to parents who are struggling with cooking or feeding, who struggle with feeding themselves well, or “hate” or feel intimidated by cooking. Family meals really matter that much, and this is the best resource I have yet seen to help make that happen.

Though I am am a regular and competent cook, I realized I had fallen into having a handful of meals or variants over and over. That’s been fine (see my list of 60 recipes) but I needed to remind myself there are other ways to have potatoes than mashed!

I’ve started experimenting with Ellyn’s recipes. From meatloaf (yummy) to roasted veggies and potatoes (also yummy!) Here was the standout. Clio’s parm chicken. SOOOOO good! It was easy, smelled amazing and tasted even better. I served with boiled broccoli, noodles and a pseudo ratatouille (sliced onion, zucchini and tomato sauce with Italian herbs and garlic.) 4 year old M loved it too, and didn’t even ask for ketchup (high praise!!)
Pesto Parmesan Chicken
 
Prep time
Cook time
Total time
 
Easy main. From Satter's Secrets of Feeding a Healthy Family
Author:
Serves: 6
Ingredients
  • 6 boneless, skinless chicken breasts halves, about 1½ pounds (I halved this recipe and still had leftovers...)
  • 1½ cups grated Parmesan or Romano or Asiago (about 6 ounces)
  • 6 Tbspns pesto (look for basil as the first ingredient)
  • (I had extra pesto since I used less chicken)
Instructions
  1. preheat oven to 425. Mix 2 Tbspns grated cheese with 6 Tbspns pesto. Rub or pat mixture onto chicken until light even coating. Sprinkle remaining cheese into a plate. Press both sides of the chicken into the cheese to form a coating. You might need to refresh your plate of cheese, careful not to contaminate the cheese after handling the raw chicken...
  2. Place chicken into a baking dish and bake for 25 minutes or until internal temp is 165 degrees
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6 Comments

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  1. Cook Clean Craft

    Another use for the mountain of pesto I have (after attacking my enormous basil bush). Thanks!

  2. Mare

    Can't wait to try this!

  3. familyfeedingdynamics

    do let me know. It's super easy and yummy. Having a meat thermometer helps. I bought a digital one for under $15

  4. All About the Boys

    Yum, sounds good! I plan to try it. I will let you know how it turns out! Thanks for sharing! I am always looking to try new recipes!

  5. familyfeedingdynamics

    I hear that! We have swim lessons late tomorrow so we will have Boboli with a choice of pesto or spaghetti sauce with spinach and cheese for topping choices (Maybe some bacon too if I remember to dethaw it!) Just another thought! (If I had goat cheese, I would add that, but I don't!)
    :)

  6. Leslie

    I love pesto! This looks like a great recipe. I like to keep a jar of pesto in the fridge, but I'm getting tired of eating it over noodles–booooring. This recipe will be a new way to enjoy it. Thanks for posting it!