Ingredients
Scale
- 3 boneless, skinless chicken breasts, sliced in half horizontally
- 3 tablespoons extra virgin olive oil, plus more for the pan
- Kosher salt and pepper, to taste
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried oregano
- 1 jar (23 ounces) Bertolli® Rustic Cut Pasta Sauce
- 1 cup shredded mozzarella cheese
- Fresh basil and arugula, for serving
- Cooked pasta, for serving
- 1 cup roughly chopped kale
- 1 cup fresh basil
- 2 tablespoons toasted pine nuts
- 1/3 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Kosher salt, to taste
Instructions
- Preheat the oven to 400°F.
- Toss sliced chicken breasts with olive oil, salt, and pepper.
- Combine panko, Parmesan, and oregano in a bowl; coat the chicken with this mixture.
- Heat oil in a skillet and sear chicken until golden brown.
- Add sauce and cheeses on top of chicken, then bake for 10 minutes.
- Blend kale, basil, pine nuts, Parmesan, olive oil, lemon juice, and salt for pesto.
- Adjust pesto seasoning; serve chicken over cooked pasta with pesto and fresh herbs.
Notes
Ensure chicken slices are uniform for even cooking.
Let the chicken rest before serving for juiciness.
Use freshly grated Parmesan for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 900
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 32
- Cholesterol: 90