Creamy Sun-Dried Tomato Pesto Chicken Parmesan
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Author:
Le Sauce & Co.
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1 pouch Le Sauce & Co. Creamy Sun-Dried Tomato Pesto Gourmet Pasta Sauce
- 2 small boneless, skinless chicken breasts
- ½ cup breadcrumbs (Italian-style or panko)
- ¼ cup grated Parmesan cheese
- ¼ lb smoked deli ham
- 4 slices provolone cheese
- 4 oz pasta (we used gemelli)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup melted butter
Directions
Preheat Oven to 400°F
- Season chicken breasts with salt, pepper
- Season the breadcrumbs with a little salt, pepper and butter and mix well
- Coat chicken with a mixture of breadcrumbs and Parmesan
- Place on a baking sheet and cook for ten minutes
- While chicken is cooking, place a pot of water on the stove to boil
- Take out of the oven and top with pasta sauce, then ham and cheese slices, and bake for another 10 minutes until cheese is melted and chicken is cooked through.
- While the chicken bakes, cook pasta according to package instructions. Drain and toss with Le Sauce & Co. Creamy Sun-Dried Tomato Pesto Sauce.
- Plate the pasta, top with crispy chicken parmesan, and garnish with fresh basil if desired.
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