Spring Chicken Parmesan with Tuscan Kale Pesto.

overhead photo of Spring Chicken Parmesan with Tuscan Kale Pesto with wine glasses

{This post is sponsored by Bertolli®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

I don’t know if I’ve ever shared this with you guys or not, but chicken parmesan was one of the first recipes I ever learned how to make. Yes, all the way back when I was in middle school. My oldest brother, Creighton, loves chicken parmesan more than anyone. So one night I found a Rachel Ray recipe and decided to make it for him. Searching for recipes with someone in mind, then preparing the dish and seeing their reaction…that’s honestly one of the reasons I started cooking. I had so much fun preparing that meal and seeing Creighton be so happy. That experience was one that inspired me to continue cooking, especially on Sundays.

Since those days I’ve made my fair share of chicken parmesan (I even have a recipe in my cookbook), but somehow, I have yet to share a chicken parmesan recipe here on HBH. When I realized this fact, I knew that this spring chicken parmesan made with Bertolli® sauce would be the perfect recipe to share for tonight’s Sunday Supper.

prep photo with pasta sauce and Spring Chicken Parmesan

Sunday Suppers with my family have always been one of my favorite nights of the week, ever since I was a kid. Now that most of my siblings and I are grown and many are no longer living at home, it’s definitely a bit harder to get us all together for a meal. Everyone is busy traveling, working, and living their lives. But somehow we make an effort once a month or so to all come together for a Sunday at my parent’s house. It’s rare that everyone is at the table, but we try! Bertolli® sauce is an easy way to add Tuscan-inspired flavor to your dishes, and it’s something my family looks forward to.

When we do all get together, the one thing I struggle with most is what to make. For those of you who read often, you know that I have a family of rather picky eaters, so my options can be somewhat limited. Put it this way, the Gerard family really loves their chicken and rice…

However, I do have a handful of recipes on hand that I know everyone will eat, and chicken parm is one of those recipes. Normally I’ll make a more wintry version, but with spring in full force, I’m loving this simpler, lighter version packed with spring greens.

photo of Spring Chicken Parmesan in skillet with tomato sauce

Now for the details. You’ll start with the chicken. I like to bread my chicken using a little olive oil, panko bread crumbs, and of course parmesan. I then pan fry the chicken in a little olive oil, top with my favorite tomato sauce, add some cheese, and finish cooking in the oven. Traditional chicken parmesan recipes use a lot of eggs for breading the chicken, and then deep fry. But I love this method because it’s easier and healthier.

For my tomato sauce, I love using a really good store bought sauce, like Bertolli® Rustic Cut Sweet Peppers and Portobello Mushroom Sauce. This sauce is great because not only does it add yet another layer of delicious flavor, but it also (secretly) packs in the veggies too! There are also no artificial flavors, no artificial colors, and no added sugar. If you have any picky eaters at your table, this sauce is for you.

To round out my meal, I love serving the chicken up over a bed of pasta with a spoonful or two of homemade Tuscan kale pesto. In my opinion, you can’t make chicken parmesan without serving it alongside pasta. And the pesto? Well, I just love a little pop of green with everything I make, and pesto is always a delicious option.

close up overhead photo of Spring Chicken Parmesan with Tuscan Kale Pesto

I’m really excited because even though we will not have everyone at the table, tonight is a Sunday night family dinner. My parents and Asher are just getting back from a road trip. They drove up from LA, along the California coast, and then over to Tahoe to visit my brother Brendan and his girlfriend Lyndsie. I’m headed up to their house tonight to hear all about their adventures. I know everyone is really looking forward to a nice home cooked meal, so I will be bringing this chicken parmesan and a nice side salad.

Any leftovers will be great to use in salads throughout the week.

If you guys are like my family and I, and are always looking for more dinner inspiration, check out Bertolli’s recipe page. It’s full of so many family friendly recipes. Everything ranging from pasta, to pizza, to chicken to vegetarian friendly meals.

Hope you all have a great relaxing Sunday that’s filled with family…and good food!

cut into photo of Spring Chicken Parmesan with Tuscan Kale Pesto
Spring Chicken Parmesan with Tuscan Kale Pesto | halfbakedharvest.com #chicken #recipe #healthy
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4.39 from 13 votes
The Recipe

Spring Chicken Parmesan with Tuscan Kale Pesto

By halfbakedharvest

Course: Main Course
Cuisine: American
Keyword: easy recipe, lightened up recipe, pesto chicken

A simpler, lighter version of the classic, packed with spring greens and delicious flavor.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 511 kcal

Ingredients

  • 3 boneless, skinless chicken breasts, sliced in half horizontally
  • 3 tablespoons extra virgin olive oil, plus more for the pan
  • kosher salt and pepper
  • 1 cup panko bread crumbs
  • 1 cup grated parmesan cheese, plus more for serving
  • 1 teaspoon dried oregano
  • 1 jar (23 ounces) Bertolli® Rustic Cut Pasta Sauce
  • 1 cup shredded mozzarella cheese
  • fresh basil and arugula, for serving
  • pasta, for serving

Kale Pesto

  • 1 cup roughly chopped kale
  • 1 cup fresh basil
  • 2 tablespoons toasted pine nuts
  • 1/3 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • kosher salt

Instructions

  1. 1. Preheat the oven to 400 degrees F. 

    2. Toss the chicken with olive oil and season with salt and pepper. 

    3. Add the bread crumbs, 1/2 cup parmesan cheese, and oregano to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken.

    4. Heat a drizzle of olive oil in a large oven safe skillet over medium heat. When the oil simmers, add the chicken and cook for 1-2 minutes per side or until golden. Remove from the heat. Spoon a couple spoonfuls of pasta sauce over each piece of chicken and then top evenly with mozzarella and the remaining 1/2 cup parmesan. 

    5. Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and the chicken is cooked through. 

    6. Serve the chicken over a bed of pasta with additional pasta sauce. Top each piece of chicken with kale pesto and fresh greens. Enjoy! 

Kale Pesto

  1. 1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks. Serve overtop the chicken.

horizontal photo of Spring Chicken Parmesan with Tuscan Kale Pesto with pasta sauce