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Pesto Baked Chicken Parmesan

Pesto Baked Chicken Parmesan

I've found the secret ingredient you didn't know your Chicken Parmesan was missing. PESTO!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner
Cuisine: Italian
Ingredients Method

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!

Method
 

  1. Preheat oven to 425 Fahrenheit. While oven is heating, on a shallow plate mix together the panko bread crumbs, parmesan cheese and italian seasoning.
  2. 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.
  3. Dip chicken in bread crumb mixture and flip to adhere the breading to both sides. Place on a prepared baking sheet.
  4. Place in oven for 18-20 minutes
  5. Remove from oven and top with pasta sauce then parmesan cheese.
  6. 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!)