Parmesan Pesto Chicken & Pasta
2 Chicken Breasts
3 Tbls. unsalted melted butter
1/2 Cup Panko bread crumbs
1 Tbls. Zesty Moose Parmesan Pepper Pesto
2 Tbls. unsalted butter
1 garlic cloves, minced
1 Tbls. Parmesan Pesto
1 tsp. toasted & chopped pine nuts (optional)
1 Cup heavy cream
1/3 cup grated Italian cheese
1/3 cup grated Parmesan cheese
6-8oz. Garlic Parsley Linguine (or plain Linguine)
In a shallow dredging dish,add the melted butter. In the second dredging dish, mix the Parmesan Pesto with the bread crumbs. Dredge both sides of the chicken in butter,then each side in the bread crumbs. Place the chicken in a baking dish, cover and bake at 375 degrees for 1hour. Remove cover or foil for the last 15 minutes of cooking to lightly brown the bread crumbs.
Melt the butter in a medium sized heavy skillet over low heat. Add the garlic, raise heat slightly and saute' until soft, 2-3 minutes. Lower the heat, stir in the cream, grated cheese Parmesan Pepper Pesto and the pine nuts. Simmer until the sauce is slightly thick. Cook pasta to aldente and drain. Add pasta to the sauce and transfer to serving platter. Top with chicken breasts & grated Parmesan.