Spring Chicken Parmesan with Tuscan Kale Pesto

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A simpler, lighter version of the classic, packed with spring greens and delicious flavor.

INGREDIENTS

3 boneless, skinless chicken breasts, sliced in half horizontally
3 tablespoons extra virgin olive oil, plus more for the pan
kosher salt and pepper
1 cup panko bread crumbs
1 cup grated parmesan cheese, plus more for serving
1 teaspoon dried oregano
1 jar (23 ounces) Bertolli® Rustic Cut Pasta Sauce
1 cup shredded mozzarella cheese
fresh basil and arugula, for serving
pasta, for serving

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
kosher salt

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. 
2. Toss the chicken with olive oil and season with salt and pepper. 
3. Add the bread crumbs, 1/2 cup parmesan cheese, and oregano to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.

You can find complete recipes HERE 

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Baca Juga