Pesto Chicken Parmesan
A new twist on a classic dish - chicken parmesan with a creamy pesto sauce
Ingredients
- 1½ lb Angel Hair Pasta
- 1 cup Parmesan Cheese shredded
For the Chicken
- 8 pieces Chicken Breast thin sliced
- 1 cup Panko Crumbs
- 1 cup Parmesan Cheese grated
- 2 Eggs beaten
- 1 tsp Italian Seasoning
- 2 tbsp Avocado Oil
For the Sauce
- 2 cups Fresh Basil rough chopped
- 1 cup Cashews rough chopped
- 1 tbsp Avocado Oil
- 4 Garlic Cloves minced
- 1 tsp Salt
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese grated
Instructions
- Prepare all of the ingredients. Preheat oven to 400deg.
- Set up a dredging station: Plate 1 - egg, Plate 2 - panko crumbs, parmesan cheese and Italian seasoning. Coat chicken in egg then panko mix. Repeat with remaining pieces of chicken.
- In a large saute pan over medium-high heat, add oil. Fry each piece of chicken for 3-4 minutes on each side. Remove to a parchment paper lined baking sheet.
- In a bowl, combine ingredients for sauce. Using an immersion blender, blitz until creamy. Spoon sauce over each piece of chicken (not enough to cover it entirely - you should have about half leftover). Sprinkle with shredded parmesan cheese. Place in oven for 25 minutes.
- Start water boiling for pasta.
- In a small sauce pan over medium low heat, add remaining sauce and let simmer.
- Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water. Return to pot (away from heat) and add sauce from pan. Toss to evenly coat.
- Serve a piece of chicken over a portion of pasta.
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