Chicken Breasts with a Parmesan Crumb Topping

Yield: 4 servings * Overall Price: ~$20 * Calories: ~300

When I went home last week, I decided to make my parents dinner. They really enjoyed not having to cook and thought the meal was delicious.

Served here with spaghetti and ciabatta bread

Ingredients:
4 skinless, boneless chicken breasts
5 tbsp pesto sauce
3/4 cup fresh ciabatta breadcrumbs
1/4 cup grated Parmesan cheese
finely grated rind of 1/2 lemon
2 tbsp olive oil
salt and pepper

Directions:
1. Preheat the oven to 425*F. Cut a deep slash into each chicken breast to make a pocket.
2. Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket.
3. Fold the chicken flesh back over the pesto and place in an ovenproof dish.
4. Mix the remaining pesto with the breadcrumbs, Parmesan, and lemon rind.
5. Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with the oil.
6. Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat.

Thoughts:
This was pretty easy to make. It was hard to find ciabatta bread crumbs pre-crumbled, so my dad was nice enough to toast the bread then crumble it. I would definitely make this again.