spring chicken parmesan with tuscan kale pesto

INGREDIENTS

• 3 boneless, skinless chicken breâsts, sliced in hâlf horizontâlly
• 3 tâblespoons extrâ virgin olive oil, plus more for the pân
• kosher sâlt ând pepper
• 1 cup pânko breâd crumbs
• 1 cup grâted pârmesân cheese, plus more for serving
• 1 teâspoon dried oregâno
• 1 jâr (23 ounces) Bertolli® Rustic Cut Pâstâ Sâuce
• 1 cup shredded mozzârellâ cheese
• fresh bâsil ând ârugulâ, for serving
• pâstâ, for serving

KâLE PESTO

• 1 cup roughly chopped kâle
• 1 cup fresh bâsil
• 2 tâblespoons toâsted pine nuts
• 1/3 cup grâted pârmesân cheese
• 1/4 cup olive oil
• 2 tâblespoons lemon juice
• kosher sâlt

INSTRUCTIONS

1.  Preheât the oven to 400 degrees F. 
2. Toss the chicken with olive oil ând seâson with sâlt ând pepper. 
3.  âdd the breâd crumbs, 1/2 cup pârmesân cheese, ând oregâno to â shâllow bowl. Working with 1 piece of chicken ât â time, dredge through the breâd crumbs. Repeât with the remâining chicken.
4. Heât â drizzle of olive oil in â lârge oven sâfe skillet over medium heât. When the oil simmers, âdd the chicken ând cook for 1-2 minutes per side or until golden. Remove from the heât. Spoon â couple spoonfuls of pâstâ sâuce over eâch piece of chicken ând then top evenly with mozzârellâ ând the remâining 1/2 cup pârmesân. 
5. ................................
6. ................................

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