Half Baked Harvest · by Tieghan Gerard★ 4.6 (37)
Spring Chicken Parmesan with Tuscan Kale Pesto
NUTRITION · PER SERVING40M COOK
CAL 59%·PRO 100%
CARBS 139G47% OF CAL
8G FIBER0G ADDED9G INTRINSIC121G OTHER10G TOTAL SUGAR
FAT 39G30% OF CAL
10G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded and fried chicken served alongside creamy tuscan kale pesto pasta. A lighter, spring-inspired twist on chicken parmesan.
mainamericanchicken⚙️ food processor🍳 skillet🔥 oven🌀 blender
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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
At a glance
PER SERVING · TIME 40M
CAL 59%·PRO 100%
CARBS 139G47% OF CAL
8G FIBER0G ADDED9G INTRINSIC121G OTHER10G TOTAL SUGAR
FAT 39G30% OF CAL
10G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1604mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1291mg
- Calcium
- 481mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.