Chicken Pesto Parmigiana
Ingredients
6 boneless, skinless chicken breasts, thick pieces
2 eggs beaten
2-3 cups seasoned panko breadcrumbs
1 1/2 cups extra virgin olive oil
1 pound fresh mozzarella, thinly sliced
2 1/2 cups of pesto
1/4 cup freshly grated parmesan cheese
Salt & Pepper to taste (not necessary if using seasoned breadcrumbs)
- Preheat oven to 375 degrees F.
- Dip the chicken in the egg and let excess drip off, then place in your plate of breadcrumbs. Make sure to completely cover both sides to make a good crust when cooking.
- Divide the oil between 2 large cast iron or sauté pans and heat over high heat until almost smoking. Reduce the heat to low / medium. Add 3 chicken breasts to each pan and cook until golden brown on both sides, about 7 minutes on one side, and then 5 minutes on the other.
- Transfer to a baking sheet or pan lined with parchment paper and top each breast with a good amount of pesto, a few slices of the mozzarella, salt and pepper if you wish, and then sprinkle with the parmesan cheese – make it snow!
- Bake in the oven at 375 degrees F until the chicken is cooked through and the cheese is melted, about 20-30 minutes depending on your oven.