Crispy chicken topped with pesto and mushrooms.
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Nutrition per Serving
Ingredients
Estimated total cost: €24.92 · €4.15/serving
- 4 tablespoons extra-virgin olive oil (EVOO)Est. price €0.40–€0.80
- 4 6-ounce boneless, skinless chicken breastsEst. price €8.00–€14.00
- Salt and freshly ground black pepperEst. price €0.02–€0.05
- 2 cups store-bought shredded domestic Parmesan cheeseEst. price €4.50–€7.50
- 3 portobello mushroom caps, gills scraped off with a spoon, thinly slicedEst. price €3.00–€5.00
- 2 garlic cloves, choppedEst. price €0.10–€0.25
- 1 bunch thin asparagus, ends trimmed and discarded, spears chopped into 2-inch lengthsEst. price €1.80–€3.50
- 3 tablespoons good-quality aged sherry vinegar, or red wine vinegarEst. price €1.50–€3.00
- 3/4 cup chicken stock or brothEst. price €0.50–€1.00
- 1/2 pint cherry tomatoes, whole if small, halved if largeEst. price €1.20–€2.50
Steps
- 1Begin by heating a large nonstick skillet over medium to medium-high heat and adding 2 tablespoons of EVOO (twice around the pan). Season both sides of the chicken breasts with salt and pepper. Place the grated Parmesan cheese on a plate and press each chicken breast into the cheese, ensuring that all parts are fully coated on both sides. Carefully place the cheese-coated chicken into the hot skillet without disturbing it and allow it to cook undisturbed for a full 6 to 7 minutes. The Parmesan will start browning and melting, creating a crispy all-cheese crust without any bread crumbs. Avoid moving or flipping the chicken during this time to ensure optimal browning. After 7 minutes, check if the chicken easily moves when nudged, then flip it over and continue cooking for an additional 5 to 6 minutes until fully cooked through.
- 2As the chicken browns in one skillet, heat up another large skillet on high heat with the remaining 2 tablespoons of extra virgin olive oil. Put in the mushrooms and season them with pepper. Sauté the mushrooms until they turn golden brown, which should take around 3 minutes. Season the mushrooms with salt before adding the onion and garlic into the skillet. Cook everything for about 2 minutes, stirring occasionally. Introduce the asparagus to the mix, making sure to combine everything well. Pour in the sherry vinegar and cook until most of the liquid evaporates, approximately 1 minute. Next, pour in the chicken stock and cherry tomatoes, cooking for about 3 minutes or until the asparagus reaches a tender consistency. Finish off by adding parsley and tossing everything together to ensure it is evenly coated with flavor.
Cultural note
The Pesto Mushroom Crispy Chicken Bake combines Italian flavors with a twist, showcasing the classic combination of pesto and Parmesan cheese. The dish also incorporates Spanish onion and sherry vinegar, adding a depth of flavor and cultural diversity to the recipe.
Seasonal note
This Pesto Mushroom Crispy Chicken Bake is perfect for spring when asparagus and cherry tomatoes are in season, providing the freshest and most flavorful ingredients for the dish.
Health note
This dish is a good source of protein, with 35g per serving, and also contains essential vitamins like A and C from the vegetables. However, it is relatively high in fat and cholesterol, so it should be enjoyed in moderation.
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