Cheesy Chicken Pesto
Ingredients
- 1 boneless, skinless chicken breast sliced in half
- salt and fresh pepper to taste
- 1 egg beaten *see note
- ⅓ cup breadcrumbs I prefer Panko *see note
- 4 tsp basil pesto
- 1 small tomato sliced thin
- ¼ cup shredded mozzarella cheese
- 1 Tbsp parmesan cheese freshly grated
Instructions
To Pan Fry Chicken
- Dry the chicken with a paper towel. Slice the chicken breast horizontally to create two thin pieces of chicken. Sprinkle with salt and pepper. Place the beaten egg on a small plate or shallow bowl. Place the breadcrumbs on a second plate. Coat the chicken on both sides with egg, then dredge through the bread crumbs.
- Add a drizzle of olive oil to a large skillet. Add both pieces of chicken. Sauté on one side until browned. Flip the chicken and cook on the other side until the chicken is just done.
- Spread pesto over each piece of chicken and top with tomato slices, mozzarella, and parmesan cheese. Cover the skillet with a lid until the cheese is melted.
To Bake Chicken
- Preheat the oven to 400℉. Line baking sheet with foil or parchment if desired for easy clean-up. Place the chicken on prepared baking sheet. Spread about 1 tsp of pesto over each piece of chicken.
- Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Notes
The step of coating the chicken with egg and bread crumbs is optional when the chicken is pan-fried.