Basil sun-dried tomato breaded chicken
❤️ INGREDIENTS❤️
2 Chicken Breasts
¼ cup Parmesan Cheese
¾ cup Breadcrumbs
½ teaspoon Paprika
½ teaspoon Dried Basil
½ teaspoon Garlic Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
⅓ cup Pesto Sauce
¼ cup Sun-Dried Tomatoes see notes
4 slices Mozzarella Cheese
1 tbsp Olive Oil
1 tbsp Butter
✨ INSTRUCTIONS ✨
1. Butterfly chicken breasts by cutting them in half (like opening a book).
2. In a small bowl combine breadcrumbs, parmesan, paprika, salt, pepper, garlic powder and basil.
3. Press chicken into the bread crumb mixture on each side to fully coat.
4. Heat a large skillet over medium heat and add the butter and oil. Once the skillet is nice and hot, add the chicken and let cook for about 3-4 minutes until golden on bottom.
5. Flip chicken over and cook another 3-4 minutes until bottom is golden and chicken is cooked through (juices should run clear and temperature is at least 165 degrees).
6. Turn heat down low. Evenly spread pesto on top of each piece of chicken. Cover with one slice of mozzarella cheese and sprinkle sun-dried tomatoes on top. Cover and allow cheese to melt.
7. Serve pesto chicken with cooked pasta, a fresh salad or your favorite side dishes. Enjoy!
Making basil sun-dried tomato breaded chicken has become one of my favorite go-to recipes when I want something both quick and full of flavor. The combination of dried basil and sun-dried tomatoes adds a robust, slightly sweet and earthy depth to the crispy breadcrumb coating. One tip I’ve learned is to ensure the chicken breasts are evenly butterflied so they cook through perfectly without drying out. When preparing the breadcrumb mixture, using freshly grated Parmesan cheese greatly enhances the savory profile and helps the breading brown nicely. I like to press the chicken firmly into the crumbs to make sure it has a thick, crunchy coating. Cooking the chicken in a mix of butter and olive oil offers a perfect balance of flavor and helps achieve that golden crust. Adding pesto and mozzarella on top at the end melts beautifully, creating a rich, creamy topping that pairs wonderfully with the tangy sweetness of sun-dried tomatoes. I often serve this chicken with cooked pasta tossed in olive oil or a crisp green salad for a balanced meal. For extra freshness, sprinkle chopped fresh basil or a squeeze of lemon juice on the finished dish. This recipe is ideal for busy weeknights and impresses guests alike. It’s a comforting yet sophisticated meal that combines classic Italian ingredients in a simple way. Try it with gluten-free breadcrumbs or swap mozzarella for provolone to customize according to your taste preferences.
