Flavorful twist on chicken parmesan, with basil pesto, marinara, and melty cheese. Great for weeknights or guests.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Breading
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
05 - 1 cup Italian breadcrumbs
06 - 2 tablespoons olive oil
→ Toppings
07 - 1/2 cup basil pesto
08 - 1 cup marinara sauce
09 - 1 cup mozzarella cheese, shredded
10 - 1/2 cup Parmesan cheese, grated
11 - Fresh basil leaves for garnish
# Method:
01 - Preheat the oven to 375°F.
02 - Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
03 - Place flour on one plate, beat eggs in a shallow dish, and place breadcrumbs on another plate.
04 - Dredge each chicken breast in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken breasts and cook for 3-4 minutes on each side, until golden brown.
06 - Transfer browned chicken breasts to a baking dish.
07 - Spread 1-2 tablespoons pesto over each chicken breast. Spoon a few tablespoons of marinara sauce on top of the pesto.
08 - Sprinkle mozzarella and Parmesan cheese evenly over each piece.
09 - Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh basil leaves if desired. Serve hot, ideally with pasta, garlic bread, or a side salad.
