Pine Nut-Crusted Chicken Parmesan Make tonight's dinner one to remember with our Pine-Nut Crusted Chicken Parmesan. Breaded in pine nuts, rosemary, bread crumbs and red pepper flakes, the chicken is crispy, juicy and spicy—all at the same time. Serve over fettuccine and sprinkle with Parmesan for a truly decadent delight. 5 Servings 20 minutesPrep Time 45 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1/4 cup Bertolli® Olive Oil Light Taste, , divided 1 jar (24 ounces) Bertolli® Parmesan & Romano with Cracked Black Pepper 3/4 cup pine nuts,, toasted 1 cup panko bread crumbs,, roughly chopped 2 tablespoons fresh rosemary leaves,, chopped 1 tablespoon red pepper flakes, crushed 2 large eggs, lightly beaten 1/2 cup dry white wine [or chicken broth] 1 1/4 cups all-purpose flour 2 tablespoons ground black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 5 small boneless, skinless chicken breast halves (about 1-1/2 pound) 10 ounces fresh spinach leaves (about 3 cups) 1 cup (about 2 oz.) shredded Fontina cheese 1 cup (about 2 oz.) shredded Mozzarella cheese 1/2 cup shredded Parmesan cheese 12 ounces fettuccine,, cooked and drained Directions Step 1: Preheat oven to 375°F. Lightly brush sides and bottom of 13"x9" baking dish with 1 Tbsp. oil. Spread 1⁄3 of sauce in bottom of dish. Step 2: Combine pine nuts, bread crumbs, rosemary and red pepper in shallow dish. Whisk eggs and wine in separate shallow dish. Mix flour, black pepper, salt and garlic powder in third shallow dish. Dust chicken in flour mixture, dip in egg mixture, then coat in bread crumb mixture. Step 3: Heat remaining 3 Tbsp. oil in 12" nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until browned on both sides. Transfer chicken to prepared baking dish. Top with remaining sauce. Step 4: Bake 30 min. or until chicken is done (165°F.) Top with spinach and cheeses. Bake an additional 5 min. or until cheese is melted. Serve over hot pasta. Garnish with chopped fresh parsley and additional shredded cheese, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
