Pesto Chicken Parmesan

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (about 1 1/2 pounds)
• 4 slices provolone cheese
• 2 garlic cloves, minced
• 1 (15 ounce) can tomato sauce
• 1 egg
• 1/2 cup italian seasoned breadcrumbs
• 1/4 cup flour
• 1/4 cup parmesan cheese, grated
• 1/4 cup pine nuts (optional)
• 2 tablespoons prepared pesto sauce, divided
• 2 tablespoons parsley, divided
• 1 tablespoon olive oil
• 2 tablespoons water

Recipe

• 1 preheat oven to 375 degrees f.
• 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 breadcrumbs with 1 tablespoon parsley.
• 6 dredge chicken in flour; dip in egg, turning to coat all sides. then, dredge chicken in breadcrumbs.
• 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. bake until chicken is cooked through and cheese is bubbling and browned, about 15 minutes.
• 10 sprinkle with remaining parsley and serve with pasta.