Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 3 tbsp olive oil (for frying)
• Salt and black pepper (to taste)
• Optional garnish: fresh basil leaves or red pepper flakes

Instructions

Serve over spaghetti, zoodles, or a fresh arugula salad for a lighter option.

Prep the Chicken:

Preheat your oven to 375°F (190°C).

Pound the chicken breasts to an even thickness for even cooking. Season both sides with salt and pepper.

Set Up Breading Station:

Place the flour in one shallow bowl.

In a second bowl, beat the eggs with a pinch of salt.

In a third bowl, mix panko breadcrumbs, garlic powder, Italian seasoning, and 2 tbsp grated Parmesan cheese.

Bread the Chicken:

Coat each chicken breast in flour, then dip it in the egg wash, and finally press it into the breadcrumb mixture until evenly coated.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Sear the breaded chicken for 2-3 minutes per side, until golden brown (don’t worry if it’s not fully cooked; it’ll finish in the oven).

Assemble the Dish:

Place the chicken breasts in a baking dish. Spread a thin layer of pesto over each piece.

Sprinkle the chopped sun-dried tomatoes over the chicken.

Top each piece with shredded mozzarella and remaining Parmesan cheese.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Serve:

Garnish with fresh basil leaves or a pinch of red pepper flakes for a bit of heat.