Spring Chicken Parmesan with Tuscan Kale Pesto

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

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

Preheat the oven to 400 degrees F.
Toss the chicken with olive oil and season with salt and pepper.
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.

You can find complete recipes HERE