Pesto Chicken Parmigiana

A delicious twist on the classic Chicken Parmigiana, this variation incorporates vibrant basil pesto for an extra layer of flavor. Perfectly crispy and cheesy, it is an Italian-American favorite with a gourmet touch.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 boneless skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs

1 cup grated Parmesan cheese

1 cup basil pesto

1 cup marinara sauce

2 cups shredded mozzarella cheese

1/4 cup olive oil

Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.

2. Season chicken breasts with salt and pepper.

3. Dredge each chicken breast in flour, dip in beaten eggs, and coat in the breadcrumb and Parmesan cheese mixture.

4. Heat olive oil in a skillet over medium-high heat and brown the chicken on both sides until golden, about 4 minutes per side.

5. Place the browned chicken in a baking dish.

6. Spread basil pesto evenly over each chicken breast.

7. Top with marinara sauce and sprinkle with mozzarella cheese.

8. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

9. Remove from oven and let rest for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.