4 boneless, skinless chicken
breast halves (about 1 1/2 pounds)
4 slices Provolone cheese
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 large egg
1/2 cup Italian-style breadcrumbs
1/4 cup all-purpose flour
1/4 cup Parmesan cheese, grated
1/4 cup pine nuts (optional)
2 tablespoons prepared pesto, divided use
2 tablespoons parsley, divided use
1 tablespoon olive oil
2 tablespoons water
Preheat oven to 375 degrees
F.
Lay chicken breasts between
2 sheets of plastic wrap and pound to 1/2-inch thickness. Put
flour in shallow bowl. In another shallow bowl, whisk together
egg, 1 tablespoon pesto and water. In third shallow bowl, combine
breadcrumbs with 1 tablespoon parsley.
Dredge chicken in flour;
dip in egg, turning to coat all sides. Then, dredge chicken in
breadcrumbs.
In large, nonstick skillet
over medium-high heat, warm olive oil. Saute chicken until nicely
browned on each side, about 2 minutes per side. Transfer chicken
to shallow baking dish.
In medium bowl, whisk
together tomato sauce, garlic and remaining pesto. Spoon sauce
evenly over chicken breasts. Sprinkle each with Parmesan and
pine nuts; top with slice of Provolone. Bake until chicken is
cooked through and cheese is bubbling and browned, about 15 minutes.
Sprinkle with remaining parsley and serve with pasta.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
