Crispy Baked Chicken with Pesto Cream Sauce

I made this just tonight with a few things in the freezer, fridge and pantry.  It was an easy meal with easy ingredients.  The chicken is lightly breaded with garlic breadcrumbs and baked until crispy yet still moist. The  topping is a creamy pesto sauce that adds a bit a sweetness to the dish. This is a lighter and more elegant version of the comfort of deep fried chicken with creamy gravy!

Ingredients:

-2 boneless skinless chicken breasts

-2 eggs (whites only)

-salt and pepper to taste

-1.5 cups bread crumbs (garlic roasted or herb flavored)

-1/4 cup shredded Parmesan cheese

-3 Tbsp jarred Alfredo sauce (roasted garlic preferred)

-2 Tbsp jarred pesto sauce

-3 Tbsp milk

First, preheat the oven to 400 degrees. Rinse and pat dry the chicken breasts and season with salt and pepper. 

I used egg whites because it's a bit healthier since a majority of the fat content in eggs are in the yolk.  Of course you could use the whole eggs.  Whisk the eggs for a a minute until beaten.

On a plate combine the breadcrumbs and Parmesan cheese.  Spray a glass baking dish with cooking spray to help the chicken from sticking.

Set up a little assembly line starting with the raw chicken, then egg bowl, the plate of breadcrumbs and finish with the baking dish.  Place the chicken in the baking dish and in the oven.

Bake for 30-35 at 400 degrees until the center is no longer pink and the juices run clear.  While the chicken is baking make the pesto cream sauce. In a small saucepan combine the pesto, Alfredo sauce and milk.

Whisk to combine and heat over medium-low heat until heated through.  You can adjust the consistency of the sauce.  Want it thicker? add more Alfredo sauce.  Thinner? More milk.

Once the chicken is done, pull from the oven and drizzle with the pesto cream sauce.  Enjoy with veggies and maybe a carb (although the breadcrumbs fill in nicely). Need a new chicken recipe for yourself, your sweetie or a group of friends? Give this one a shot!