Chicken Pesto Parm
This is one of those meals that hits everything—protein, good fats, fresh ingredients—and still feels like something you want to eat. No overcomplicating, no skipping flavor. Just real food that works.
Ingredients
Ingredients for Chicken:
4 thin chicken cutlets
½ cup flour
2 large eggs, beaten
1 cup breadcrumbs
1 cup SOOC Basil Olive Oil
Fresh mozzarella cheese to top
Ingredients for Pesto:
4 cups fresh basil
1 cup SOOC Basil Olive Oil
1 cup parmesan cheese
1 tablespoon pine nuts (or walnuts)
salt and pepper
juice from one lemon
Ingredients for Cherry Tomato Salad:
2-3 cups cherry tomatoes, halved
1-2 tablespoons SOOC Basil Olive Oil
Salt and pepper
Fresh basil torn, optional
Directions
To make the pesto: In a blender or food processor, combine basil, SOOC Basil Olive Oil, parmesan, nuts, garlic, salt, pepper, and lemon juice. Blend until smooth but still a little textured. Set aside.
To make the chicken: Season cutlets with salt and pepper. Cover whole cutlet in flour, dip in egg, then coat in breadcrumbs. Heat 1 cup SOOC Basil Olive Oil in a large pan over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
Place chicken onto a parchment lined sheet pan and top with pesto and then mozzarella cheese. Broil on low, until the cheese melts and bubbles. Top with more pesto.
Toss cherry tomatoes with SOOC Basil Olive Oil, salt, pepper, and basil if using.
