Pesto Chicken Parmesan (Printable Version)
Golden crusted chicken topped with vibrant pesto, melted mozzarella, and tangy sun-dried tomatoes.
# Ingredients Required:
→ Protein
01 -
2 chicken breasts
→ Cheese
02 -
60 ml grated Parmesan cheese
03 -
4 slices mozzarella cheese
→ Coating & Seasoning
04 -
175 ml breadcrumbs
05 -
½ teaspoon paprika
06 -
½ teaspoon dried basil
07 -
½ teaspoon garlic powder
08 -
¼ teaspoon salt
09 -
¼ teaspoon black pepper
→ Sauce & Toppings
10 -
80 ml pesto sauce
11 -
60 ml sun-dried tomatoes, chopped
→ Fats
12 -
15 ml olive oil
13 -
15 ml butter
# Guide to Cooking:
01 -
Butterfly the chicken breasts by slicing them horizontally to create an even, flat piece.
02 -
In a small bowl, combine breadcrumbs, grated Parmesan, paprika, dried basil, garlic powder, salt, and black pepper.
03 -
Press each side of the chicken breasts firmly into the breadcrumb mixture to ensure an even coating.
04 -
Heat butter and olive oil in a large skillet over medium heat. Once hot, add chicken and cook for 3-4 minutes until golden brown on the underside.
05 -
Flip chicken breasts and cook an additional 3-4 minutes until the other side is golden and the chicken reaches an internal temperature of at least 74°C (165°F).
06 -
Reduce heat to low. Spread pesto evenly over each piece, top with mozzarella slices, and sprinkle chopped sun-dried tomatoes. Cover the skillet and allow the cheese to melt.
07 -
Serve immediately alongside cooked pasta, fresh salad, or preferred side dishes.
# Extra Suggestions:
01 -
Butterflying the chicken ensures even cooking and better coating adhesion.
02 -
Use a food thermometer to verify the internal temperature for safety.
03 -
Sun-dried tomatoes add a concentrated sweetness; adjust quantity to taste.