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Crispy Pesto Chicken with Whipped Feta

Crispy Pesto Chicken with Whipped Feta
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Crispy pan-fried chicken cutlets topped with a vibrant pesto and served with creamy whipped feta for a flavorful and satisfying meal.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1/2 cup prepared pesto
  • 8 ounces feta cheese, crumbled
  • 1/4 cup cream cheese, softened
  • 2 tablespoons milk
  • Fresh basil for garnish

Instructions

  1. Prepare the chicken: Pat chicken dry. In a shallow dish, combine flour, salt, pepper, and garlic powder. Dredge each chicken slice in the flour mixture, shaking off excess.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Make the whipped feta: In a food processor, combine crumbled feta, softened cream cheese, and milk. Process until smooth and creamy.
  4. Assemble the dish: Spread a layer of whipped feta on plates. Top with crispy chicken cutlets. Spoon pesto over the chicken.
  5. Garnish with fresh basil and serve immediately.

Notes

  • For extra crispiness, you can double bread the chicken.
  • Adjust the amount of milk in the whipped feta to reach your desired consistency.
  • Homemade pesto can be used for a fresher flavor.
  • Leftover whipped feta can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/crispy-pesto-chicken-with-whipped-feta/