Pesto Sun-Dried Tomato Chicken Parmesan

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Pesto Sun-Dried Tomato Chicken Parmesan: A Flavor-Packed Italian Classic

Introduction

This elevated Chicken Parmesan transforms the traditional recipe into a gourmet experience by incorporating vibrant basil pesto and sweet-tart sun-dried tomatoes. The combination creates perfect harmony between crispy, cheesy, and herbaceous flavors that will become your new family favorite. Unlike standard versions, our recipe uses smart techniques to ensure maximum crispiness while keeping the chicken incredibly juicy.

Detailed Ingredients List

For the Chicken Cutlets

  • 4 boneless, skinless chicken breasts (6-8 oz each), butterflied and pounded to ½-inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs, beaten with 2 tbsp water
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 tbsp cornstarch (secret for extra crispiness)
  • ½ tsp garlic powder
  • 0.5 tsp onion powder
  • ½ tsp smoked paprika (for depth)
  • ¼ cup grapeseed or avocado oil (for high-heat frying)

For the Toppings

  • 1 cup high-quality marinara sauce
  • ½ cup fresh basil pesto (homemade recommended)
  • ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
  • 8 oz fresh mozzarella, sliced ¼-inch thick
  • ¼ cup shredded provolone (for extra meltiness)
  • Fresh basil leaves for garnish

Step-by-Step Cooking Instructions

1. Preparing the Chicken

  1. Butterfly the breasts: Place chicken on cutting board. Holding knife parallel to board, slice horizontally through the middle, stopping about ½-inch from the edge. Open like a book.
  2. Pound evenly: Cover with plastic wrap and pound to consistent ½-inch thickness using meat mallet or rolling pin. This ensures even cooking.
  3. Dry brine: Season both sides generously with salt and let rest 15 minutes at room temperature. This seasons the meat throughout and helps retain moisture.

2. Creating the Breading Station

  1. Flour mixture: Combine flour with 1 tsp salt and ½ tsp black pepper in shallow dish.
  2. Egg wash: Whisk eggs with water until completely uniform.
  3. Panko blend: Mix panko, Parmesan, cornstarch, and spices in third dish. The cornstarch is key for ultra-crispy results.

3. Breading Technique

  1. Pat chicken dry with paper towels (crucial for coating adhesion).
  2. Dredge in flour, shaking off excess.
  3. Dip in egg wash, letting excess drip off.
  4. Press firmly into panko mixture, ensuring full coverage. For extra crunch, press breading on a second time.
  5. Place on wire rack and let rest 10 minutes to set coating.

4. Cooking the Cutlets

  1. Heat oil in large skillet over medium-high heat until shimmering (about 350°F).
  2. Carefully add chicken (don’t overcrowd – cook in batches if needed).
  3. Fry 3-4 minutes per side until deep golden brown and internal temperature reaches 160°F.
  4. Transfer to paper towel-lined rack to drain.

5. Assembling and Finishing

  1. Preheat broiler with rack 6 inches from heat.
  2. Arrange chicken on baking sheet. Spread 2 tbsp marinara on each.
  3. Dollop with pesto and sprinkle sun-dried tomatoes evenly.
  4. Layer mozzarella and provolone slices over top.
  5. Broil 2-3 minutes until cheese is bubbly and lightly browned in spots.

Professional Tips for Perfect Results

Crispy Chicken Secrets

  • Double breading: After initial coating, dip in egg wash and breadcrumbs again for extra crunch
  • Resting time: Let breaded chicken sit 10 minutes before frying to set coating
  • Oil temperature: Maintain 350°F – too low makes greasy, too high burns before cooking through
  • Drain properly: Use wire rack instead of paper towels to prevent sogginess

Flavor Enhancements

  • Add 1 tsp lemon zest to breadcrumbs for brightness
  • Mix 1 tbsp sun-dried tomato oil into pesto for intensified flavor
  • Sprinkle red pepper flakes between cheese layers for heat

Serving Suggestions

Perfect Pairings

  • Pasta: Toss al dente linguine with olive oil, reserved pesto, and pasta water
  • Vegetables: Roasted broccolini with garlic and lemon
  • Salad: Arugula with shaved fennel and lemon vinaigrette
  • Bread: Garlic knots or crusty Italian bread

Presentation Tips

  • Slice chicken on bias before serving for elegant plating
  • Drizzle plates with balsamic reduction for restaurant-style finish
  • Garnish with whole basil leaves and Parmesan shavings

Make-Ahead & Storage Instructions

Preparation Timeline

  • 2 days ahead: Make pesto and store in fridge with plastic pressed on surface
  • 1 day ahead: Bread chicken and refrigerate between parchment layers
  • Morning of: Assemble without baking, cover and refrigerate

Storage & Reheating

  • Refrigerator: Store assembled but unbaked for 3 days
  • Freezer: Wrap cooked cutlets individually (up to 2 months)
  • Reheating: Bake at 375°F until heated through (15 min for refrigerated, 25 min frozen)

Why This Recipe Works

The magic lies in the balance:

  • Textures: Crispy coating → tender chicken → gooey cheese
  • Flavors: Sweet tomatoes → salty Parmesan → herbal pesto
  • Techniques: Dry brining → proper breading → controlled frying

This version maintains Italian authenticity while offering modern twists that make it special enough for company but easy enough for weeknights. The pesto adds freshness that cuts through the richness, while sun-dried tomatoes provide concentrated sweetness that complements the savory elements perfectly.

Total Time: 1 hour (30 minutes active)
Yield: 4 generous servings
Skill Level: Intermediate

Would you like any variations, such as a gluten-free version or alternative cooking methods? I can also provide more detailed instructions for making homemade pesto if desired.

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