Pine Nut-Crusted Chicken Parmesan Recipe serves: 4
Prep Time 20 Minutes
Cook Time 45 Minutes

Nutritional Information

Amount Per Serving
Calories 1290
Calories From Fat 470
% Daliy Value*
Total Fat 52 Grams
Saturated Fat 12 Grams
Trans Fat 0 Grams
Cholesterol 235 Milligrams
Sodium 2660 Milligrams
Total Carbohydrate 132 Grams
Dietary Fiber 9 Grams
Sugars 11 Grams
Protein 67 Grams
Vitamin A 140
Calcium 35
Iron 50

Pine Nut-Crusted Chicken Parmesan

Ingredients

  • 1/4 cup Bertolli® Classico™ Olive Oil, divided
  • 1 jar Bertolli® Arrabbiata Sauce
  • 3/4 cup pine nuts, toasted
  • 1 cup panko bread crumbs
  • 2 Tbsp. fresh rosemary, chopped
  • 1 Tbsp. crushed red pepper flakes
  • 2 large eggs, lightly beaten
  • 1/2 cup dry white wine OR chicken broth
  • 1-1/4 cups all-purpose flour
  • 2 Tbsp. ground black pepper
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. garlic powder
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 3 cups fresh spinach leaves, rinsed and patted dry (about 10 oz.)
  • 1 cup shredded fontina cheese (about 2 oz.)
  • 1 cup shredded mozzarella cheese (about 2 oz.)
  • 1/2 cup grated Parmesan cheese
  • 12 ounces fettuccine, cooked and drained

Directions

  1. Preheat oven to 375°. Lightly brush sides and bottom of 11- x 8-inch baking dish with 1 tablespoon Olive Oil, then evenly spread with 1/3 of the Sauce; set aside.
  2. Pulse pine nuts in food processor or roughly chop with knife. Combine pine nuts, bread crumbs, rosemary and red pepper flakes in shallow dish. Combine eggs with wine in another shallow dish. Combine flour, black pepper, salt and garlic powder in another shallow dish. Evenly coat chicken in flour mixture, then egg mixture, then bread crumb mixture.
  3. Heat remaining 3 tablespoons Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  4. Arrange chicken in prepared baking dish, then top with remaining Sauce. Bake 30 minutes or until chicken is thoroughly cooked.
  5. Evenly top chicken with spinach and cheeses. Bake an additional 5 minutes or until cheese is melted. Serve over hot fettuccine and garnish, if desired, with additional Parmesan cheese and parsley.

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