This Herb-Crusted Chicken Parmesan with Sun-Dried Tomato Pesto is a delightful twist on the classic chicken parm. It's the crunchy herb crust and the vibrant sun-dried tomato pesto that make this dish stand out, offering a fresh and flavorful experience.
The chicken breasts provide a lean, protein-rich base that's perfect for holding all the flavors together. All-purpose flour helps the egg stick to the chicken, creating a nice foundation for the crust. Eggs act as a binder, ensuring the breadcrumbs adhere properly. The panko breadcrumbs offer a light, airy crust that crisps up beautifully. Parmesan cheese adds a nutty, savory flavor that complements the herbs. Dried Italian herbs and garlic powder infuse the crust with aromatic flavors, while salt and black pepper balance the taste. Olive oil helps in achieving that golden-brown crust on the chicken. The marinara sauce provides a tangy, tomato-based layer, and mozzarella cheese gives the dish that classic cheesy finish. The sun-dried tomatoes in the pesto bring a concentrated sweetness, while fresh basil leaves add freshness. Pine nuts lend a toasty, rich flavor, and garlic punches up the aroma. Finally, olive oil smooths out the pesto, and Parmesan cheese rounds out the flavor with a cheesy touch.
This dish pairs wonderfully with a light arugula salad dressed with lemon vinaigrette. The peppery greens and citrusy dressing complement the richness of the chicken perfectly. Alternatively, serve with roasted vegetables or a simple pasta tossed in olive oil and garlic.
Start by preheating your oven to 400°F (200°C). This ensures your chicken will bake evenly after it's been pan-fried. Take the chicken breasts and pound them to an even thickness. This step is crucial for even cooking, preventing any dry spots. Set up your breading station next. You'll need three bowls: one for the flour, one for the beaten eggs, and a third for the panko mixed with Parmesan, Italian herbs, garlic powder, salt, and pepper. Dredge each chicken breast in the flour first, then dip it in the egg, and finally coat it with the breadcrumb mixture.
Heat a quarter cup of olive oil in a skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook them until they're golden on both sides, about four minutes per side. Transfer them to a baking sheet. Top each piece with marinara sauce and a slice of mozzarella cheese. Bake them in your preheated oven for 15 minutes until the cheese is bubbly and lightly browned.
While your chicken bakes, it's time to whip up that vibrant pesto. In a blender or food processor, combine sun-dried tomatoes, basil, pine nuts, garlic, Parmesan cheese, and a quarter cup of olive oil. Blend until smooth. Adjust the seasoning if needed. This pesto is your secret weapon, adding a burst of flavor when you serve the chicken.
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