Pesto Chicken Parmesan

Classic chicken parm with a fresh pesto instead of marinara!

Ingredients

• 4 boneless chicken breasts, pounded thin
• 1 cup Italian breadcrumbs
• 1 cup Panko breadcrumbs
• 1/2 cup flour
• 2 eggs
• 2 cups basil
• 1/4 cup pine nuts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup Garlic Olive Oil
• 1/4 cup Avocado Oil 
• 1/2 cup grated parmesan
• 1 ball mozzarella, sliced
• Pasta or bread for serving

Instructions

1. Make the pesto by adding the basil, pine nuts, 1 teaspoon salt, 1/2 teaspoon pepper, and parmesan to a food processor. Start to blend and stream in the olive oil until smooth.  Set aside.
2. To three separate plates, add the flour, the eggs, and the breadcrumbs and 1/4 cup parmesan cheese.  Season the eggs with 1 teaspoon salt and  1/2 teaspoon pepper.
3. Heat the oven to 400 degrees.
4. Heat the avocado oil in a large skillet over medium heat.  Coat the chicken by placing in the flour, then eggs, then breadcrumb mixture.  Add to the skillet and cook for about 5 minutes per side until golden. Place on a sheet pan.
5. Top each chicken with 1/4 cup pesto and a slice of mozzarella cheese. Transfer to the oven to cook for about 10 minutes until the chicken is cooked through and the cheese is melted.
6. Serve with pasta or side of choice.

Note: Instead of making the pesto, you can use 1 cup of store bought pesto.

Serves 4

Takes 25 minutes