Pesto "Fried" Chicken

Posted February 19, 2002 10:00 pm

Pesto "Fried" Chicken
2-2 1/2 pounds chicken pieces (breasts, thighs and drumsticks), skinned, all visible fat removed
3 tablespoons purchased pesto or homemade pesto
1/4 cup cornflake crumbs
Fresh lemon or lime wedges (optional)
Preheat oven to 375 degrees.
Rinse chicken and pat dry. Place breasts and thighs bone side down in a shallow baking pan. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs.
Bake, uncovered, 45-55 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired.
Cook's note: Skinning chicken, especially drumsticks and wings, can be tricky since they are so slippery. An easy way around this problem is to grasp the skin with a dry paper towel as you pull it away from the meat.
Serves six.
Nutrition values per serving: 188 calories, 7 g fat, 5 g carbohydrates, 25 g protein, 66 mg cholesterol, 163 mg sodium.
"American Heart Association Quick and Easy Cookbook" (1995 Times Books)

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