Pesto Crusted Chicken

WHAT YOU NEED:
-Chicken Tenders/Breast or Cutlet
-Flour
-Egg
-Italian Breadcrumbs
-Pesto (I use Buitoni Reduced Fat)
-Olive Oil
-Chosen Side


I prefer chicken tenders over breasts or cutlets but any do this recipe justice.
Set aside 3 bowls. One with flour. One with whisked egg. One with Italian breadcrumbs. (If working with plain breadcrumbs you can add in garlic powder, oregano, salt & Italian seasoning). 
Add a scoop of pesto to your egg bowl and whisk together.
Start with flour, then egg mix, and finish with breadcrumbs. Coat each side fully with each step. Set aside chicken for cooking.
Heat oil of choice (I go for olive oil or avocado oil) on medium heat in a pan that will fit all of the prepared chicken. 
Cook through on both sides.
Serves well with almost anything. My go to pairings are salad, pasta, or grilled veggies & rice.