• Sheryl

Chicken w/Pesto and Parmesan


2 Chicken Breasts

½ Tbsp minced garlic (buy jar of this at the grocery store and save yourself mincing/chopping time)

1-2 Tbsp of Rice Cooking Wine (even if you’re older than 21—great wine to cook with) –enough to coat the bottom of the pan; not so much that the chicken pieces are swimming

1 Heaping Tablespoon (not a measuring spoon) prepared Pesto Sauce

Handful of Parmesan Cheese

1 Tbsp Olive Oil

Salt, Pepper, Garlic Powder

This dish is so quick, easy, and yummy. In about 15 minutes, beginning to end, you could be eating this and maybe saying, “best chicken ever.” J


Dice chicken breasts into bite-size pieces.

Saute garlic in olive oil for about a minute (until you smell fragrance; before it browns)

Add Chicken to pan

Sprinkle on garlic powder; salt and pepper

Saute chicken, continuing to move around, flip over, until no longer pink

Add a 1-2 Tbsp of Rice Cooking Wine (this helps the chicken stay moist)

Cook another 2-3 minutes

Add Pesto and mix to coat each chicken piece

Add Parmesan and cook another 2 minutes (until it starts to melt)

Serve with: 60-second package of pasta; 90-second package of rice; side of raw or cooked vegetables for a quick meal. Enjoy!

This could be baked instead as whole chicken breasts, and be just as good or better! Put everything together in a baking sheet and voila!

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Sheryl Stillman

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