halfbakedharvest4.6
Spring Chicken Parmesan with Tuscan Kale Pesto
A simpler, lighter version of the classic, packed with spring greens and delicious flavor.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●blender
- ●food processor
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F. 2. Toss the chicken with olive oil and season with salt and pepper. 3. Add the bread crumbs, 1/2 cup parmesan cheese, and oregano to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.4. Heat a drizzle of olive oil in a large oven safe skillet over medium heat. When the oil simmers, add the chicken and cook for ⏱️ 1-2 minutes per side or until golden. Remove from the heat. Spoon a couple spoonfuls of pasta sauce over each piece of chicken and then top evenly with mozzarella and the remaining 1/2 cup parmesan. 5. Transfer the skillet to the oven and bake for ⏱️ 10 minutes or until the cheese is melted and the chicken is cooked through. 6. Serve the chicken over a bed of pasta with additional pasta sauce. Top each piece of chicken with kale pesto and fresh greens. Enjoy!
grated parmesan cheese, plus more for serving1 cupcup grated parmesan cheese1/3dried oregano1 teaspoonpasta, for serving
2
Kale Pesto
3
1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks. Serve overtop the chicken.
Nutrition Facts
calories
925 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
857 mg
protein Content
40 g
cholesterol Content
103 mg
carbohydrate Content
16 g
saturated Fat Content
9 g
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