Spring Chicken Parmesan with Tuscan Kale Pesto.
Ingredients
- 3 boneless, skinless chicken breasts, sliced in half horizontally
- 3 tablespoons extra virgin olive oil, plus more for the pan
- kosher salt and pepper
- 1 cup panko bread crumbs
- 1 cup grated parmesan cheese, plus more for serving
- 1 teaspoon dried oregano
- 1 jar (23 ounces) Bertolli® Rustic Cut Pasta Sauce
- 1 cup shredded mozzarella cheese
- fresh basil and arugula, for serving
- pasta, for serving
- 1 cup roughly chopped kale
- 1 cup fresh basil
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- kosher salt
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Instructions
- 1. Preheat the oven to 400 degrees F.
- 2. Toss the chicken with olive oil and season with salt and pepper.
- 2. Toss the chicken with olive oil and season with salt and pepper.
- 3. Add the bread crumbs, 1/2 cup parmesan cheese, and oregano to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.
- Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.
- 4. Heat a drizzle of olive oil in a large oven safe skillet over medium heat. When the oil simmers, add the chicken and cook for 1-2 minutes per side or until golden. Remove from the heat. Spoon a couple spoonfuls of pasta sauce over each piece of chicken and then top evenly with mozzarella and the remaining 1/2 cup parmesan.
- 4. Heat a drizzle of olive oil in a large oven safe skillet over medium heat. When the oil simmers, add the chicken and cook for 1-2 minutes per side or until golden. Remove from the heat. Spoon a couple spoonfuls of pasta sauce over each piece of chicken and then top evenly with mozzarella and the
- 1/2 cup parmesan.
- 5. Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and the chicken is cooked through.
- 5. Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and the chicken is cooked through.
- 6. Serve the chicken over a bed of pasta with additional pasta sauce. Top each piece of chicken with kale pesto and fresh greens. Enjoy!
- 1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks. Serve overtop the chicken.
Source
Original recipe: View Original
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