Baked Pesto Chicken Parmesan

Baked Pesto Chicken Parmesan
Baked Pesto Chicken Parmesan | http://saltandwind.com Okay, true, maybe it's a stretch categorizing this a "Reset recipe" but it's waaay healthier than classic Chicken Parm. Not that I got anything against the c...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
-
Servings
4
Baked Pesto Chicken Parmesan | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main
Cuisine
American
Ingredients
13
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
-
Servings
4
Baked Pesto Chicken Parmesan | http://saltandwind.com

Okay, true, maybe it's a stretch categorizing this a "Reset recipe" but it's waaay healthier than classic Chicken Parm. Not that I got anything against the classic but I think I had my quota during college when I'd hit up the food truck Louie's Lunch on the regular. These days I use more egg whites than eggs and oven bake it but, I'm sorry, I just can't cut out the cheese – I am Italian after all! Oh, and my favorite part? This is actually a twice sauced Chicken Parm as it's topped with both tomato sauce and pesto – try it once and then tell me, it's addicting isn't it?

Ingredients

  • 2 boneless, skinless fresh chicken breasts
  • 1/2 cup all purpose or white whole wheat flour
  • kosher salt and Freshly ground black pepper
  • 2 large egg whites
  • 1 large egg
  • 1/3 cup finely grated Parmesan cheese

    plus more for garnish

  • 2 cups Panko breadcrumbs
  • 3 tablespoons finely chopped fresh flat-leaf Italian parsley
  • 2 tablespoons extra-virgin olive oil
  • 4 cups marinara sauce

    or your favorite tomato sauce

  • 1/4 cup pesto
  • 4 thin slices low-moisture mozzarella cheese
  • 3 cups cooked quinoa

Instructions

Heat the oven to 400°F and arrange rack in the middle. Cut each chicken breast in half horizontally. Set a cooling rack on a foil-lined rimmed baking sheet; set aside. Combine flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko with the parsley, the olive oil, and 1/2 teaspoon of salt in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together egg whites, egg, and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken. Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160°F, about 20 to 25 minutes. 

Remove from oven, turn on the broiler. Spread a few spoonfuls of tomato sauce on the top of each chicken breast then add one spoonful of pesto so the top of each piece of chicken has half pesto and half tomato sauce. Top with a thin slice of mozzrella and broil until cheese is bubbly, watching closely to make sure it doesn't burn. Serveover a bed of quinoa and additional tomato sauce and add some grated Parmesan just before serving. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/298-baked-chicken-parmesan-pesto-recipe

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