Healthy Baked Pesto Chicken Cutlets

If you love breaded chicken cutlets and pesto, this one's for you! This is similar to a traditional chicken cutlet recipe, except the chicken breast is coated in pesto sauce before it is dredged in the breadcrumbs. Still just as easy as making chicken cutlets the traditional way, the pesto here adds a burst of extra flavor instead of using an egg wash as the binder. These healthy baked pesto chicken cutlets are a great way to change up your weeknight dinner routine; serve alongside a starch and a veggie for a complete meal!

Course dinner, lunch, main course

Cuisine Italian

Keyword chicken cutlets, pesto

Prep Time 10

Cook Time 25

Servings

Calories 201kcal

Author Steph

Equipment

baking sheet
foil
wire rack
bowls for dredging

Ingredients

1 lb chicken breast sliced into 6 thinner pieces
1/3 cup pesto
2 oz plain breadcrumbs gluten free or regular
1/3 cup grated Romano cheese
1 tsp onion powder
1 tsp garlic powder
olive oil spray or non-stick cooking spray

Instructions

Preheat the oven to 400F.
Line a baking sheet with foil, and then top with the wire rack.
Spray the wire rack with cooking spray liberally.
In the meantime, prepare the dredging station.
In one bowl, add the pesto. In another bowl, add the breadcrumbs, onion powder, garlic powder, and cheese. Stir to combine.
Cut the chicken breast into six thinner pieces.
Coat the chicken pieces into pesto. Then dip the coated pieces into the breadcrumb mixture.
Place the breaded cutlets on the wire rack, and spray them again with more non-stick spray.
Bake the cutlets for 20-25 minutes or until cooked through and golden brown.

Notes

WW Points:

4 points per piece

Click here to track this recipe in the WW app.

Nutrition