pesto chicken parmesan with burrata cheese
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Main Dishes
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 2 teaspoons oregano, divided
- freshly ground salt and pepper to taste
- 1 cup flour
- 3 large eggs
- 2 cups plain breadcrumbs
- ¼ cup parsley, finely chopped
- 4 chicken breasts, butterflied and separated, pounded thinly
- 8–16 oz burrata cheese (depending on how cheesy you want it!)
- ½ cup prepared pesto
- olive oil for frying
- 1 lb angel hair pasta, cooked and drained
Instructions
- First off, get the sauce going! Heat olive oil. Add garlic and saute until fragrant.
- Add crushed tomatoes, 1 teaspoon oregano, salt, and pepper taste.
- Heat to boiling. Reduce heat and simmer while preparing chicken.
- Preheat oven to 450 degrees.
- Place flour, eggs and breadcrumbs in three separate bowls.
- Beat eggs. Add parsley and 1 teaspoon oregano to breadcrumbs
- Season chicken with salt and pepper. Dredge chicken in flour, then eggs and then breadcrumb mixture. Transfer to plate. Repeat with remaining pieces.
- Heat oil in skillet. Cook chicken, approx. 3-4 minutes per side. Transfer to plate and sprinkle with salt.
- Spread 2-3 T of sauce in 9 x 13 baking dish. Add chicken to pan in single layer. Dollop sauce around chicken. Tear pieces of burrata and arrange around chicken. Smear pesto on each breast.
- Bake at 450 for 10-12 minutes.
- Serve over angel hair pasta.
Notes
Any leftover chicken breasts can be used for sandwiches on deli hoagie rolls!