Chicken Pesto Parmesan Recipe
Hand breaded chicken, marinara, fresh mozzarella, with pesto sauce served on a fresh baguette
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Ingredients
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For the Chicken
For the Topping
Method
Preparing the Chicken
- 1
Prep the Chicken
Start by preheating your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet.
- 2
Breading Setup
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with bread crumbs.
- 3
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly in bread crumbs. Press gently to ensure the crumbs adhere.
- 4
Fry the Chicken
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a baking dish.
Assembling the Dish
- 5
Add Toppings
Pour marinara sauce evenly over the cooked chicken breasts. Tear the fresh mozzarella into pieces and distribute over the marinara.
- 6
Bake
Place the baking dish in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
- 7
Prepare the Baguette
While the chicken is baking, slice the baguette in half lengthwise. Spread a generous amount of pesto sauce on each half.
- 8
Serve
Once the chicken is done baking, remove it from the oven. Serve the chicken on the prepared baguette halves with additional pesto if desired.
