Pesto Chicken
Ingredients
The chicken
-
1½
pounds
boneless, skinless chicken breasts or chicken breast cutlets
-
to taste
Diamond Crystal kosher salt
-
to taste
freshly ground black pepper
The marinade
-
¼
cup
paleo mayonnaise
-
¼
cup
arugula pesto or your favorite pesto
Instructions
- If using whole chicken breasts, cut them in half lengthwise.
- Pound the chicken cutlets to about ¼-inch thickness and season with salt and pepper.
- In a bowl, mix the mayonnaise and pesto together.
- Add the chicken cutlets to the marinade and coat well.
- Heat a skillet over medium-high heat and place the chicken cutlets in a single layer.
- Cook the chicken, flipping every minute, until golden brown and the internal temperature reaches 150°F.
- Let the chicken rest for at least 5 minutes before serving.
- Repeat cooking with any remaining cutlets and serve with additional pesto if desired.
Nutrition Facts (estimated)
Servings
4
Calories
378
Total fat
18g
Total carbohydrates
1g
Total protein
52g
Sodium
mg
Cholesterol
mg
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