Parmesan-Crusted Chicken Breasts with Pesto Sauce

By Queenbee_47

Another low carb Rachael Ray favorite.

Ingredients

• 4 Tblsp. EVOO (Extra-Virgin Olive Oil)
• 4 6 oz. Boneless Chicken Breasts
• Salt and Pepper
• 2 cups shredded Parmesan cheese
• 3 Portobello mushroom caps, gills scraped off, thinly sliced
• 1/2 small Spanish Onion, chopped
• 2 Garlic cloves, chopped
• 1 bunch thin Asparagus, chopped into 2 in pieces
• 3 Tlbsp. Sherry Vinegar or red wine vinegar
• 3/4 cup Chicken Stock
• 1/2 pint Cherry Tomatoes, halved if large
• A handful fresh flat-leaf parsley
• 6 oz. good quality Pesto

Details

Servings 4

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat with 2 tlbsp. of EVOO. Season both side of the chicken with salt and pepper. Dump out the cheese onto a plate and press the chicken into the cheese, covering all the pieces in the cheese. Add the chicken to the hot skillet, allowing to cook full 6 to 7 minutes-DO NOT MESS WITH THE BIRD! The parmesan is browning and melting together to form a crust. After 7 minutes, turn and cook the chicken another 5 to 6 minutes.
While the chicken is browning, heat another large skillet over high heat with the remaining 2 tlbsp. of EVOO. Add the mushrooms and season with pepper. Brown the mushrooms for 3 minutes. Season with salt and add the onion and garlic. Cook for 2 minutes, stirring occasionally. Add the asparagus, tossing to combine. add the sherry vinegar and continue to cook until the skillet is almost dry, about 1 minute. Add the chicken stock and cherry tomatoes and cook for 3 minutes or until asparagus is tender. Add the parsley.
Top the chicken with strips of pesto across each breast. Serve with a pile of the mushroom-veggie saute.