Pesto Chicken Parmesan

# What You'll Need:

01 - 4 boneless, skinless chicken breasts

02 - Salt and pepper, to taste

03 - 1/2 cup all-purpose flour

04 - 2 large eggs, beaten

05 - 1 cup Italian breadcrumbs

06 - 2 tablespoons olive oil

07 - 1/2 cup basil pesto

08 - 1 cup marinara sauce

09 - 1 cup mozzarella cheese, shredded

10 - 1/2 cup Parmesan cheese, grated

11 - Fresh basil leaves for garnish

01 - Preheat the oven to 375°F.

02 - Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

03 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another plate for the dredging process.

04 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs.

05 - Heat olive oil in a large skillet over medium-high heat. Cook breaded chicken for 3-4 minutes on each side until golden brown.

06 - Transfer browned chicken breasts to a baking dish in a single layer.

07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the pesto.

08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece of chicken.

09 - Bake for 15-20 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.

10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot with pasta, garlic bread, or salad.

01 -

The pesto adds this incredible herbal brightness that cuts through all that rich cheese
You get that satisfying crunch from the breading but with way less effort than traditional chicken parm

02 -

Don't skip the searing step or you'll miss out on that crucial crispy texture
Let the chicken rest a few minutes before serving so the cheese sets slightly instead of sliding right off

03 -

Pat your chicken completely dry before starting or the breading won't stick properly
Use a meat thermometer the first few times until you get the timing down perfectly