REC - Pesto Chicken Parmesan

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SierraCook

Master Chef
Joined
Sep 2, 2004
Messages
5,580
Location
Sierra Valley, Northern California, USA
Pesto Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
4 slices Provolone cheese
2 cloves garlic, minced
1 15-ounce can tomato sauce
1 egg
1/2 cup Italian-style breadcrumbs
1/4 cup flour
1/4 cup Parmesan cheese, grated
1/4 cup pine nuts (optional)
2 tablespoons prepared pesto, divided
2 tablespoons parsley, divided
1 tablespoon olive oil
2 tablespoons water

Preheat oven to 375 degrees F.

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 breadcrumbs with 1 tablespoon parsley.

Dredge chicken in flour; dip in egg, turning to coat all sides. Then, dredge chicken in breadcrumbs.

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.

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 bubbling and browned, about 15 minutes. Sprinkle with remaining parsley and serve with pasta.
 
Last edited:

SierraCook

Master Chef
Joined
Sep 2, 2004
Messages
5,580
Location
Sierra Valley, Northern California, USA
I was searching for chicken recipes and found this recipe that I had posted sometime ago. I had forgotten about this recipe and since I have all the ingredients in the pantry, I am going to make this recipe this week. :)
 

Piccolina

Executive Chef
Joined
Mar 17, 2005
Messages
4,319
Location
Toronto, Canada
Sounds terrific Sierra, reminds me a bit of a recipe I make with chicken breasts, pesto and crème fraîche. I make it often, as it’s one of dishes where my Italian hubby will actually lick the plate :-p I’ll jot down this one too - it may get the same results, thanks for posting it.
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
Where I work, once a month we do an Italian Pasta bar for the Family-Style meal on Wednesday night. The boss always gives me three sauce, Marinara, Alfredo, and either a clam sauce or sun-dried tomato sauce. I always grab a container or pesto, thaw it out, and place it out there. Folks are starting to go for the pesto more and more. If someone tells me to "surprise them", or "what do you recommend", I always suggest mixing the Alfredo and the Pesto. It's a very good flavor combination.
 

bluespanishsky

Senior Cook
Joined
Oct 3, 2004
Messages
133
Location
seattle
sierra cook- this looks great! i'll have to try this one out for the boyfriend. thanks for bumping it up!
 

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