The chicken with pesto and Parmigiano Reggiano is a tasty main dish perfect for a quick and light lunch.
Delicious because instead of the classic breading, I used Genoese pesto and a coating made with breadcrumbs and grated Parmigiano Reggiano. Light because once breaded, I cooked it in the air fryer, which, as we know, allows us to use very little oil and shorter cooking times.
Why did I make this crispy breaded chicken? The idea was inspired by the new contest by Qui Da Noi and Fedagripesca, “Planting Athletes.” Participating is very simple; you just need to be inspired by one of the ingredients mentioned in one of the five podcasts by QUI DA NOI and Fedagripesca Confcooperative. The podcast discusses the relationship between sports and agriculture through interviews with professional athletes and agricultural cooperators, conducted by former volleyball player and Olympic champion, Andrea Zorzi.
I chose Parmigiano Reggiano as the protagonist of the fourth episode “State Transitions,” a journey between speed and taste.
I am particularly attached to the World Champion of cheeses; Parmigiano Reggiano is a product from my homeland, and the 4 Madonne Dairy is not far from my house, allowing me to use it in my everyday recipes.
I decided to use my air fryer to cook my chicken breast with pesto and Parmigiano Reggiano. It’s perfect for this recipe, and since it’s starting to get hot, it helps me avoid turning on the home oven, saving energy and especially heat in the kitchen.
Here are some quick and light recipes, perfect for the warm season:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 660.67 (Kcal)
- Carbohydrates 8.23 (g) of which sugars 1.02 (g)
- Proteins 45.69 (g)
- Fat 52.03 (g) of which saturated 10.23 (g)of which unsaturated 9.89 (g)
- Fibers 1.24 (g)
- Sodium 229.30 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken with Pesto and Parmigiano Reggiano
- 1.32 lbs chicken breast
- 1.76 oz Parmigiano Reggiano DOP (grated)
- 2.11 oz breadcrumbs
- 3.53 oz basil
- 2 cloves garlic
- 1.76 oz pine nuts
- 0.63 cups extra virgin olive oil
- 1.76 oz Parmigiano Reggiano DOP
Tools
- Air Fryer
- Air Fryer Paper
- Oil Sprayer
Preparation of Chicken with Pesto and Parmigiano Reggiano
First, prepare the pesto.
Wash and dry the basil. Put the dry leaves in the processor with the garlic, pine nuts, extra virgin olive oil, and grated Parmigiano Reggiano. Blend briefly so as not to heat the pesto too much.
Pour the pesto into a bowl and set aside.
Pour the grated Parmigiano Reggiano and breadcrumbs into a plate and mix thoroughly.
Spread the chicken breasts with pesto on both sides, then coat them in the breadcrumbs and Parmigiano mixture. Press well to adhere and place the chicken breasts on the parchment paper tray for cooking in the air fryer. I use these trays, which are very convenient, so I don’t dirty the fryer, and it’s exactly like using traditional parchment paper.
Spray a little extra virgin olive oil on the breaded chicken breasts.
Preheat the air fryer following the indicated program. Once the fryer is ready, insert the tray with the chicken breasts and cook at 375°F for 20 minutes.
Serve by slicing the chicken breasts.
