boneless skinless chicken breast halves
( about 1 1/2 pounds)
garlic cloves, minced
1 (15 ounce) cans
Italian seasoned breadcrumbs
parmesan cheese, grated
prepared pesto sauce, divided
Preheat oven to 375 degrees F.
Lay chicken breasts between 2 sheets of plastic wrap and pound to 1/2-inch thickness.
Put flour in shallow bowl.
In another shallow bowl, whisk together egg, 1 tablespoon pesto and water.
In third shallow bowl, combine breadcrumbs with 1 tablespoon parsley.
Dredge chicken in flour; dip in egg, turning to coat all sides. Then, dredge chicken in breadcrumbs.
In large, nonstick skillet over medium-high heat, warm olive oil. Saute chicken until nicely browned on each side, about 2 minutes per side. Transfer chicken to shallow baking dish.
In medium bowl, whisk together tomato sauce, garlic and remaining pesto.
Spoon sauce evenly over chicken breasts. Sprinkle each with Parmesan and pine nuts; top with slice of Provolone. Bake until chicken is cooked through and cheese is bubbling and browned, about 15 minutes.
Sprinkle with remaining parsley and serve with pasta.