Crispy Chicken Parm with Tuscan Pesto
Chicken Parmesan: enjoy this ultimate crispy chicken recipe elevated with a fresh Tuscan kale pesto. Perfect for a flavorful weeknight meal.
Ingredients
- 3 boneless, skinless chicken breasts, sliced in half horizontally
- 3 tablespoons extra virgin olive oil, plus more for the pan
- Kosher salt and black pepper, to taste
- 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
- 1/4 cup fresh basil leaves, for serving
- 1 cup fresh arugula, for serving
- 8 ounces pasta, for serving
- 2 cups fresh kale, stems removed
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (for pesto)
- 1/2 cup extra virgin olive oil (for pesto)
Instructions
- Preheat oven to 400°F (200°C). Toss chicken with 1 tablespoon olive oil, salt, and pepper.
- Combine panko bread crumbs, 1/2 cup Parmesan cheese, and oregano in a shallow bowl. Dredge each chicken piece through the mixture, coating evenly.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Cook chicken 1-2 minutes per side until golden. Remove from heat.
- Spoon pasta sauce over each chicken piece, then top with mozzarella and the remaining 1/2 cup Parmesan cheese.
- Transfer skillet to the oven and bake for 10 minutes, or until cheese is melted and chicken is cooked through (internal temperature 165°F / 74°C).
- Serve chicken over pasta with extra sauce. Top with Kale Pesto and fresh basil and arugula.
- For Kale Pesto: In a blender or food processor, combine kale, pine nuts, garlic, 1/2 cup Parmesan cheese, and 1/2 cup olive oil. Pulse until chunky smooth. Season with salt as needed. Store in the fridge for up to 2 weeks.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.