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Spring Chicken Parmesan with Tuscan Kale Pesto

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves 6

INGREDIENTS

3

Chicken breasts, boneless skinless

1 cup

Basil, fresh

1

Basil and arugula, fresh

1 cup

Kale

1 tsp

Oregano, dried

1

jar Bertolli rustic cut pasta sauce

2 tbsp

Lemon juice

1

Pasta

1

Kosher salt

1

Kosher salt and pepper

3 tbsp

Olive oil, extra virgin

1/4 cup

Olive oil

2 tbsp

Pine nuts, toasted

1 cup

Panko bread crumbs

1 cup

Mozzarella cheese

1 1/3 cups

Parmesan, grated