We enhance our classic chicken parmesan with a unique twist—a layer of aromatic basil pesto nestled beneath the rich pasta sauce. This fusion not only deepens the flavor profile but also adds a fresh, herby zest that complements the gooey mozzarella and crispy chicken perfectly. Experience the art of Italian cooking with a signature Noshejan touch.
Servings
6
Prep Time
30 Min
Cook Time
20 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 1/2 cup shredded Mozzarella
Fresh basil for garnish
Instructions
Preheat oven to 450°.
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 it 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 1/4" height in a heavy-bottom frying pan. Heat over high heat. Fry chicken breasts until golden brown, about 2 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 with the remaining Parmesan cheese and Noshejan Bacio Italiano.
Bake for 10 minutes, or until the chicken's internal temperature is 165° and the cheese is bubbling.
Garnish with fresh basil. Serve with your favorite side dish!
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