My grandmother loved scallions. She used them in everything from quiche to tuna salad, but my favorite was always this pesto concoction with scallions, Parmesan cheese, pine nuts, and breadcrumbs, baked on top of chicken. It’s my go-to weeknight dinner, and my kid’s favorite.


1/4 cup pine nuts
1 bunch scallions, trimmed and roughly chopped
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup dry breadcrumbs (I used panko)
3 pounds chicken breasts (4 to 6)


Step 1
Preheat oven to 400° F. Place pine nuts on a rimmed baking sheet and toast in the preheating oven for 5 minutes, until just golden.

Step 2
In a food processor, pulse scallions, Parmesan, toasted pine nuts, and salt. With motor on, drizzle in 1/4 cup olive oil until mixture looks like a paste. Transfer into a bowl and mix in breadcrumbs.

Step 3
Place chicken on a rimmed baking sheet. Divide scallion pesto mixture on top of chicken breasts, making sure they are evenly covered. Drizzle remaining olive oil over the top. Bake for 30 minutes, until crust is brown. Serve as-is, or slice chicken into 1-inch pieces.