Margherita Chicken

I am constantly on the lookout for new recipe ideas to add to my recipe box. So when I saw a listing for chicken Margherita on Olive Garden’s menu I knew I was going to end up making my own version of this recipe. I made it for my parents last night to rave reviews. And now I’m sharing this recipe with you. You will need the following ingredients:

Boneless skinless chicken breasts (The number is dependent on the amount of servings you are making.)

One cup of white flour

One half cup of milk

Two medium eggs

Panko bread crumbs

One jar of Prego pesto sauce

Roma tomatoes, sliced (You will need two slices per chicken breast)

Sliced Mozzarella cheese (You will need one slice per chicken breast)

One cup of olive oil for frying

Place the flour in a large freezer bag and add the chicken breasts, one at a time, and shake until the chicken is completely coated. Mix the eggs and milk together in a bowl and moisten the chicken completely. Then roll the chicken in the Panko bread crumbs, place on a rack, and allow to sit for about 15 minutes for the coating to adhere properly. Heat the oil to 375 degrees. Fry the chicken for about 20 minutes until it is brown on both sides. Make sure to turn every five minutes to prevent burning. Transfer the browned chicken to a 350 degree oven and bake for 35 minutes. Remove from the oven, top with pesto sauce, tomatoes, and cheese and return to the oven for 5 minutes or until the cheese begins to melt. Serve with your favorite vegetable and enjoy.

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