Spring Chicken Parmesan with Tuscan Kale Pesto
Ingredients
The Chicken
-
3
pieces
boneless, skinless chicken breasts
-
3
tablespoons
extra virgin olive oil
-
to taste
kosher salt and pepper
-
1
cup
panko bread crumbs
-
1
cup
grated parmesan cheese
-
1
teaspoon
dried oregano
-
1
jar (23 ounces)
Bertolli® Rustic Cut Pasta Sauce
-
1
cup
shredded mozzarella cheese
-
to taste
fresh basil and arugula
-
to taste
pasta
The Kale Pesto
-
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
-
to taste
kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Toss the chicken with olive oil and season with salt and pepper.
- Combine bread crumbs, 1/2 cup parmesan cheese, and oregano in a shallow bowl, then dredge each piece of chicken in the mixture.
- Heat olive oil in a large oven-safe skillet over medium heat and cook the chicken for 1-2 minutes per side until golden.
- Spoon pasta sauce over the chicken and top with mozzarella and the remaining parmesan.
- Transfer the skillet to the oven and bake for 10 minutes until the cheese is melted and the chicken is cooked through.
- Serve the chicken over pasta with additional sauce, topped with kale pesto and fresh greens.
- For the kale pesto, blend all ingredients until chunky smooth, adding salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
925
Total fat
40g
Total carbohydrates
80g
Total protein
50g
Sodium
800mg
Cholesterol
100mg
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