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Breaded Neapolitan breasts

Pechugas Empanizadas a la Napolitana


  • 4 chicken breasts
  • 1/3 cup pesto sauce
  • 1 cup of whole wheat bread, crumbed in a food processor or blender
  • ¼ cup grated Parmesan cheese
  • Zest from ½ lemon
  • 2 tablespoons olive oil
  • Roasted tomatoes
  • Salt and pepper to taste


Preheat the oven to 425°F. Cut each breast on one side to form a pocket, and stuff with a spoonful of pesto. Close the breasts and place on a baking tray. In a bowl, mix the remaining pesto with the breadcrumbs, parmesan cheese and lemon zest. Add this to the chicken, season with salt and pepper and sprinkle with oil. Bake for 20 minutes, until the chicken is soft and juicy. Cook and serve with roasted tomatoes alongside. Where’s our invite?
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