G.C.'s Gourmet Chicken

Pat the chicken breasts dry with paper towels and season lightly with salt and pepper on both sides.

Heat a large skillet over medium-high heat and lightly coat the bottom with oil or butter.

Place the chicken breasts in the hot skillet and sear for 3–4 minutes per side until golden brown, then remove and set aside.

In the same skillet, combine the pesto sauce and pepper paste, stirring constantly over medium heat for 1 minute to warm and blend the flavors.

Pour in the white wine and water, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Stir in the chicken bouillon until dissolved completely into the liquid.

Return the seared chicken breasts to the skillet, nestling them into the sauce.

Reduce heat to medium-low, cover the skillet, and simmer for 15–18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Sprinkle the breadcrumbs evenly over the chicken and sauce, stirring gently to distribute.

Simmer uncovered for 2–3 minutes until the breadcrumbs absorb some of the liquid and add texture to the sauce.

Transfer the chicken to serving plates and spoon the sauce with breadcrumbs over the top.