Breaded and sautéed chicken cutlets are covered with a garlic and pesto-seasoned tomato sauce, topped with pine nuts, grated Parmesan cheese and sliced provolone cheese and baked.

Pesto Chicken Parmesan

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

1. Preheat oven to 375°F (190°C).
2. Lay chicken breasts between 2 sheets of plastic wrap and pound to 1/2-inch thickness.
3. Put flour in shallow bowl.
4. In another shallow bowl, whisk together egg, 1 tablespoon pesto and water.
5. In third shallow bowl, combine bread crumbs with 1 tablespoon parsley.
6. Dredge chicken in flour; dip in egg, turning to coat all sides. Then, dredge chicken in bread crumbs.
7. In large, nonstick skillet over medium-high heat, warm olive oil. Saute chicken until nicely browned on each side, about 2 minutes per side. Transfer chicken to shallow baking dish.
8. In medium bowl, whisk together tomato sauce, garlic and remaining pesto.
9. Spoon sauce evenly over chicken breasts. Sprinkle each with Parmesan and pine nuts; top with slice of provolone.
10. Bake until chicken is cooked through and cheese is melted and browned, about 15 minutes.
11. Sprinkle with remaining parsley and serve with pasta.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.