Parmesan Chicken Recipe
Hand-breaded chicken breast, marina, pesto linguine, seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Marinara Sauce
Pesto Linguine
Seasonal Vegetables
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C).
- 2
Bread the Chicken
Set up a breading station: Place flour in one dish, beaten eggs in a second, and a mixture of breadcrumbs, grated Parmesan, salt, and pepper in a third. Dip each chicken breast first in flour, then in egg, and finally in the breadcrumb mixture.
- 3
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer to a baking dish and bake in the preheated oven for 15-20 minutes or until fully cooked.
Marinara Sauce Preparation
- 4
Cook the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes. Stir in fresh basil at the end.
Pesto Linguine Preparation
- 5
- 6
Combine with Pesto
Return the drained pasta to the pot, add pesto sauce, and a splash of the reserved pasta water to combine. Stir in grated Parmesan cheese and mix well.
Seasonal Vegetables Preparation
- 7
Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced zucchini and bell pepper, season with salt and pepper, and sauté for about 5-7 minutes until tender.
