Pesto Chicken Parmesan
Breaded and sautéed chicken cutlets are covered with a garlic and pesto-seasoned tomato sauce, topped with pine nuts, Parmesan and provolone cheeses and baked.
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/4 cup all-purpose flour
1 large egg
2 tablespoons prepared pesto - divided use
2 tablespoons water
1/2 cup Italian-style bread crumbs
2 tablespoons parsley - divided use
1 tablespoon olive oil
1 (15-ounce) can tomato sauce
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts (optional)
4 slices provolone cheese
Your choice of pasta for accompaniment
- Preheat oven to 375°F (190°C).
- Lay chicken breasts between 2 sheets of plastic wrap and pound to 1/2-inch thickness.
- Put flour in shallow bowl.
- In another shallow bowl, whisk together egg, 1 tablespoon pesto and water.
- In third shallow bowl, combine bread crumbs with 1 tablespoon parsley.
- Dredge chicken in flour; dip in egg, turning to coat all sides. Then, dredge chicken in bread crumbs.
- In large, nonstick skillet over medium-high heat, warm olive oil. Sauté chicken until nicely browned on each side, about 2 minutes per side. Transfer chicken to shallow baking dish.
- In medium bowl, whisk together tomato sauce, garlic and remaining pesto.
- Spoon sauce evenly over chicken breasts. Sprinkle each with Parmesan and pine nuts; top with slice of provolone.
- Bake until chicken is cooked through and cheese is melted and browned, about 15 minutes.
- Sprinkle with remaining parsley and serve with pasta.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.