Basil Pesto Pasta with Breaded Baked Chicken

We made this for dinner last night, and it is my oldest daughter's absolute favorite meal!

It is easy to make, and is packed with flavor.

For the chicken, you'll need:

1.5 lb chicken breasts (about 4-5 chicken breasts), trimmed of any visible fat

2 cups Ritz cracker crumbs

1 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon dried basil

2 eggs, beaten

1/4 cup milk

For the pesto, you'll need:

2 cups fresh basil leaves

2 large cloves garlic (or 3 small)

1/4 teaspoon EACH salt and pepper

1/2 cup grated parmesan cheese

1/4 cup pine nuts or walnuts

1/2 cup olive oil

1 tablespoon softened butter

you'll also need 1 lb of your favorite pasta (we like penne)

1. First, mix the beaten egg with the milk in a medium bowl.

2. Mix the cracker crumbs, salt, pepper, onion powder, and dried basil in a pie pan or other shallow dish.

3. Dip the chicken into the egg mixture, then into the crumb mixture, covering all sides. Repeat (makes a nice thick crust).

4. Place breaded chicken breasts on a baking sheet sprayed with Pam/canola oil spray. Lightly spray the tops of the chicken, too.

5. Bake at 375 for about 30 minutes or until no longer pink inside.

6. While the chicken is cooking, prepare the pesto by adding all the ingredients (basil leaves, nuts, oil, parmesan cheese, salt/pepper, butter) into a food processor or blender and pulse several times until you have a thick paste (looks weird, tastes AWESOME!). Cover and refrigerate until ready to serve.

7. Boil your pasta in salted water according to the package instructions.

8. Drain pasta and return to hot cooking pot. Stir in 1/2 cup of the pesto (or more, to taste).

9. To serve, place a cup of so of pasta with pesto sauce on each plate, and place a chicken breast on top. Add a salad or vegetable on the side and Voila! Easy, delicious, restaurant quality meal!