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Broiled Pesto Pargiyot with Caesar Salad


Crispy schnitzel is delicious but who likes standing over a pan of hot oil to get them? These breaded pargiyot (boneless chicken thighs) are dipped in a pesto sauce, breaded and baked- less effort but with the same results, and add extra points for health! Click here to watch Dinner with Danielle.


Make the Pargiyot

1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Liberally spray a baking sheet with cooking spray.
2. Add pesto and pargiyot to a bowl and mix well so that each piece is fully coated
3. Add panko crumbs, salt, and pepper to a dish and combine.
4. Place coated pargiyot into the panko crumbs and press the crumbs onto chicken.
5. Place breaded pargiyot onto the greased baking sheet and spray with more cooking spray. Bake for 30–35 minutes. Meanwhile, make the Caesar dressing (below).

Make the Dressing

1. Put everything beside the oil in the food processor.
2. Mix until the garlic is well blended into the rest of the ingredients.
3. While processor is on, slowly drizzle in oil.

To Serve

1. Combine the vegetables in a large salad bowl or plate, drizzle dressing over the top and lay crispy pesto chicken pieces on top. Serve immediately and enjoy!