Chicken Parmesan

Tender chicken is a rich tomato sauce makes for the perfect dinner!

Servings

6

Prep Time

30 Min

Cook Time

30 Min

Ingredients

3 boneless, skinless chicken breasts

4 tbsp Noshejan Bacio Italiano

2 large eggs

1 cup panko

2 cups freshly grated Parmesan cheese

Oil for frying

6 tbsp pesto

2 cups prepared pasta sauce

1 cup shredded Mozzarella

Fresh basil for garnish

Instructions

Preheat oven to 425°.

Place one hand on the top of a chicken breast. Cut the chicken from the side, along the center, and through. Do this for each breast.

Whisk together 1 tbsp Noshejan Bacio Italiano and eggs in a shallow bowl. Add the chicken, coating evenly. Cover and refrigerate for 20 minutes to marinate.

Mix the panko, 1 cup Parmesan, and 1 tbsp Noshejan Bacio Italiano in a shallow bowl. Mix well. Dip the chicken, one at a time, into the panko mixture, coating evenly. Set aside.

Add enough oil to bring to 1/2" height in a heavy-bottom frying pan. Heat over medium-high heat. Fry chicken breasts until golden brown, about 4 minutes per side. Remove to a lined baking sheet.

Spread one tbsp pesto over each piece of chicken. Pour the pasta sauce evenly over each piece and sprinkle with 1 tbsp Noshejan Bacio Italiano.

Sprinkle the mozzarella evenly over the chicken, along with the remaining Parmesan cheese and remaining Noshejan Bacio Italiano.

Bake for 20 minutes, or until the internal temperature of the chicken is 165°, and the cheese is bubbling.

Garnish with fresh basil. Serve with your favorite side dish!