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Pesto Crusted Chicken Hoagie

July 24, 2011

I just made this baked chicken for the first time and I love it! It’s incredible! I found the recipe on the back of a box of Panko breadcrumbs. I decided to serve this chicken as a sandwich, but if you prefer, serve it with a side of pasta or sliced on a salad. It’s sooooo good!!!

3 boneless, skinless chicken breasts
1 cup Progresso Panko Italian Breadcrumbs
1/4 cup parmesan cheese, grated (not the green can!)
Freshly ground black pepper and garlic salt, to taste
2 Tablespoons pesto
2 Tablespoons mayo, plus more for sandwich
1 teaspoon extra virgin olive oil
3 sourdough baguettes, sliced and toasted
3 slices romaine lettuce
1 large fresh tomato, sliced
1/4 onion, sliced


  • Pre heat oven to 375 degrees F.
  • Spray 9×13 baking dish with Pam cooking spray. Set aside.
  • In a small bowl, mix together 2 Tablespoons mayo and pesto.
  • Evenly spread pesto mixture onto both sides of chicken breasts. Set aside.
  • In a shallow dish, mix panko breadcrumbs, garlic salt, pepper, and parmesan cheese.
  • Working one at a time, place each chicken breast into breadcrumb mixture, gently pressing crumbs to coat each side.
  • Place breaded chicken breasts into prepared pan.
  • Drizzle evenly with olive oil.
  • Bake, uncovered, 30 minutes, or until golden brown on top and chicken is cooked thru.
  • Once chicken is cooked, assemble sandwiches by spreading additional mayo onto each toasted baguette. Then evenly layer onto each baguette: chicken, lettuce, tomato, and onion slices.
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