Spring Chicken Parmesan With Tuscan Kale Pesto Recipe

Ingredients For Spring Chicken Parmesan With Tuscan Kale Pesto Recipe

• 3 boneless, skinless chicken breasts, sliced in half horizontally
• 3 tablespoon extra virgin olive oil, plus more for the pan
• kosher salt and pepper
• 1 cup panko bread crumbs
• 1 cup grated parmesan cheese, plus more for serving
• 1 teaspoon dried oregano
• 1 jar Bertolli® Rustic Cut Pasta Sauce
• 1 cup shredded mozzarella cheese
• fresh basil and arugula, for serving
• pasta, for serving
• 1 cup roughly chopped kale
• 1 cup fresh basil
• 2 tablespoon toasted pine nuts
• 0.33000000000000007 cup grated parmesan cheese
• 0.25 cup olive oil
• 2 tablespoon Lemon juice
• kosher salt