Baked Crispy Chicken with Green Pea Pesto Salad

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Credit: Ed Colleran, ACF Central Florida Chapter, Executive Sous Chef, Universal Studios, Orlando, Fla.
Chef & Child Ingredient of the Month, September 2013


Spices: mustard, cayenne pepper, paprika, parsley, salt and pepper
All-purpose flour
1 ounce fresh chicken tenders

Green Pea Salad:
Green peas
Pearl onions
Plain yogurt
Pesto sauce
Salt and pepper


1. Mix buttermilk and spices in one pan. Pour flour in another pan. Pour crushed cornflakes in third pan.

2. Rinse chicken, pat dry.

3. Coat chicken in flour; shake off excess.

4. Dip into buttermilk mixture.

5. Cover with crushed corn flakes.

6. Arrange chicken on sheet pan.

7. Bake at 425°F for 5 minutes; then, reduce temperature to 350°F until internal temperature reaches 165°F.

For green pea salad:
1. Blanch peas and onions; cool.

2. Add yogurt to coat peas and onions.

3. Add pesto; taste for seasoning.

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Chef & Child, Main Dish, Poultry, Salad

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