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Pine Nut-Crusted Chicken Parmesan

Roasting pine nuts and mixing them with rosemary adds an unexpected sweetness that tempers the spicy Arrabbiata Sauce.

Chrystal & Amir
Food Bloggers
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 45 minutes
  • 1 cup panko crumbs
  • 3/4 cup pine nuts
  • 2 Tbsp. fresh rosemary, chopped
  • 1 Tbsp. red pepper flakes
  • 2 large eggs, slightly beaten
  • 1/2 cup white wine
  • 1 1/4 cups flour
  • 1 Tbsp. coarse salt
  • 1 Tbsp. garlic powder
  • 2 Tbsp. black pepper
  • 4 chicken breasts
  • 1/4 cup olive oil
  • 1 jar Bertolli® Arrabiata Sauce
  • 3 cups fresh spinach leaves
  • 1 cup fontina cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 12 ounces fettuccine noodles, cooked
1. Preheat oven to 375°.

2. Roast the nuts on a small cookie sheet just until they begin to brown, about 2-3 minutes. Pulse them once or twice in a food processor or roughly chop with a knife. Pour into a shallow bowl with the panko crumbs, red pepper flakes and rosemary. In a second shallow bowl, whisk the eggs with the white wine. In a third bowl, mix the flour, salt, garlic powder and black pepper.

3. Lightly brush the bottom and sides of a 7" x 11" baking dish with some of the olive oil; conserve the rest. Spread 1/3 of the Bertolli® Arrabbiata Sauce in the dish. Set aside.

4. Heat the remaining olive oil in a large, flat skillet over medium-high heat. Coat each side of each chicken breast in the flour first, then egg mixture, then panko mixture. Cook both sides until golden brown, about 4-6 minutes per side.

5. Place each chicken breast in the prepared baking dish. Top with remaining sauce, and bake until chicken is fully cooked, about 30-35 minutes. Spread spinach and cheeses over the chicken until they melt completely, an additional 5 minutes. Serve over warm fettuccine prepared according to package instructions.

Garnish with additional Parmesan and fresh chopped parsley if desired.