Oat-Crusted Pesto Chicken - cooking recipe

Ingredients

1 oz basil leaves
2 tbsp roughly chopped parsley
1 oz pine nuts
1 clove garlic, roughly chopped
1 oz freshly grated Parmesan cheese
1/4 cup olive oil
4 None chicken breasts
1 None medium egg
3 tbsp all-purpose flour
3/4 cup oats
3 tbsp breadcrumbs
4 tbsp vegetable oil
None None arugula, to serve

Preparation

To make the pesto, put the basil, parsley, pine nuts, garlic and cheese in a food processor and chop. Add the olive oil and blend to a thick paste. Season with salt and pepper.
Cut a deep, horizontal slit in each chicken breast and fill with pesto. Close the slits with toothpicks. Beat the egg on a plate. Put the flour on a second plate and season lightly. Combine the oats and breadcrumbs on a third plate. Coat the chicken breasts in the flour, then the egg and finally in the oat mixture. Heat the oil in a frying pan and gently fry the chicken for about 6 mins on each side until crisped and golden. Remove the toothpicks and serve with the arugula.