Pesto-Parmesan Crusted Grilled Chicken

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  • 45 min prep time
  • 45 min total time
  • 8 ingredients
  • 4 servings

Ingredients

1
tablespoon olive oil
1
teaspoon finely chopped garlic
1/2
cup Progresso™ panko bread crumbs
1/2
cup basil pesto
3
tablespoons grated Parmesan cheese
4
bone-in skin-on chicken breasts (8.25 oz each)
1/4
teaspoon salt
1/4
teaspoon pepper

Directions

  1. 1 Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
  2. 2 Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
  3. 3 Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

Notes

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Tips

Nutrition Information

Recipe Step Photos

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