0 recipes from contoocook and beyond


4 boneless chicken breast halves (about l-l/2 lbs.)
4 slices provolone cheese
‘2 cloves garlic minced
l can tomato sauce (l5 ozs.)
l egg
l/2 cup Italian style breadcrumbs
l/4 cup flour
l/4 cup Parmesan cheese grated
l/4 cup pine nuts (optinal)
2 tbsps. prepared pesto divided
2 tbsps. divided parsley
l tbsps. olive oil
2 tbsps. water
Heat oven 375. Lay chicken breasts between 2 sheets of wrap and pound to l/2″ thickness. Put flour in shallow bowl. In anotehr shallow bowl whisk together egg, l tbsp. pesto and water. In 3rd bowl combine breadcrumbs with l tbsps. parsley. Dredge chicken in flour; dip in egg, gturning to coat. Then dredge chicken in breadcrumbs. In large nonstick skillet over med-high heat warm olive oil. Saute chicken until nidely browned on each side about 2 mins. perside. Transfer chicken to shallow baking dish. In med bowl whisk together tomato sauce, garlic and remaining pesto. Spoon sauce evenly over chicken breasts. Sprinkle each with Parmesan and pine nuts; top with slices of Provolone. Bake until chicken is cooked thru and cheese is bubbling and browned about l5 mins. Sprinkle with remaining parsley and serve with pasta.
Serves 4 Prodigy

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