Pesto Baked Chicken Parmesan
I've found the secret ingredient you didn't know your Chicken Parmesan was missing. PESTO!
Ingredients
- 2 Chicken Breasts if they are thick, pound them until about 1/2 inch thickness
- 1/2 cup Panko Bread Crumbs
- 1/4 cup Grated Parmesan Cheese
- 1/4 tsp Italian Seasoning
- 1/4 cup Pesto Sauce
- 1/4 cup Pasta Sauce
- 4 oz Fresh Mozzarella sliced thin
- Fresh Basil or Parsley for topping optional
- Salt & Pepper (to taste) With the addition of the pesto it can add extra salt so I wouldn't overseason your chicken too much!
Instructions
- Preheat oven to 425 Fahrenheit. While oven is heating, on a shallow plate mix together the panko bread crumbs, parmesan cheese and italian seasoning.
- If your chicken breasts are large, pound them out to be about 1/2 inch thick. Season with pepper. Cover chicken with pesto sauce on both sides.
- Dip chicken in bread crumb mixture and flip to adhere the breading to both sides. Place on a prepared baking sheet.
- Place in oven for 18-20 minutes
- Remove from oven and top with pasta sauce then parmesan cheese.
- Place back in oven for 5 minutes until cheese melts. (If you want it to be more brown and bubbly turn on the broiler and watch carefully as it will get there quickly!)