My husband was just eating the leftovers from this dinner for lunch, and it smelled SO good and I’m going to have to go eat some now. I really loved each part of this meal, and they went so well together.
This chicken is super easy to make, but really flavorful due to the coating of parmesan, garlic salt, Italian herbs and red pepper flakes. You simply dip the chicken breasts (cut in half horizontally to make thinner pieces that cook more easily on the stove top) in the mixture, and pan fry in a little bit of oil.
Israeli couscous is my favorite type to eat, and mixed with the sun dried tomato pesto, it was a great compliment to the chicken. I served it with some kale and mushrooms cooked with lots of garlic.
Parmesan Chicken with Sun Dried Tomato Pesto Couscous
Crispy parmesan coated pan seared chicken breast served over sun dried tomato pesto couscous with garlic kale and mushrooms
Ingredients
For the chicken:
- 1 package boneless skinless chicken breasts cut in half horizontally to make 6 thin cutlets
- 1 cup grated parmesan cheese
- 2-3 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1/2 tsp garlic salt or more to taste
For the pesto:
- 1 9oz jar sun dried tomatoes drained of their oil (save the oil for other recipes…it is so good)
- 3/4 cup fresh basil
- 1 clove garlic
- 1 tsp lemon juice more to taste
- 1/3 cup parmesan cheese
- 1/3 cup olive oil
- 1/4 cup toasted nuts I used almonds
- 1/4 tsp salt to taste
For serving:
- cooked Israeli couscous
- veggies
Instructions
- Combine the parmesan, red pepper flakes, garlic salt and italian seasoning in a bowl and whisk. Cut the chicken breasts in half to form 6 thin cutlets.
- Combine the pesto ingredients in a small blender or food processor and puree until there is still some texture but it is mostly well mixed. Taste and adjust the seasoning.
- Begin cooking your couscous according to the package and then heat the olive oil in a skillet on the stove over medium heat. Dip each chicken breast in the parm mixture and place into the pan. Cook over medium until golden brown, then flip and cook on the other side until also golden. Cook until the thickest part of the breast is at least 165 degrees. Lower the heat and flip the chicken as needed to prevent over browning or burning.
- When the couscous is done, drain it and mix with some of the pesto (you won't use all the pesto on the couscous). Place some on a plate and then make a line of pesto across it to put the chicken breast on top of. You want some pesto for each bite of chicken. Serve with veggies on the side.