Pesto Chicken Parmesan



Chicken Parmesan is one of my go-to meals when we don’t have much around the house or I haven’t actually planned for a meal. Most of the time, I have the ingredients to make it, or at least enough to make a pretty close approximation. Plus, it’s quick, tasty, and you can serve it with pasta, which is always a good thing.

I wanted to change this up just a little bit and originally considered stuffing the chicken with pesto, but stuffing chicken can sometimes get messy and it’s a little harder to keep together and flip, especially when breading is involved. Instead, I decided to marinate the chicken in a pesto and buttermilk mixture, since I had some leftover buttermilk. Marinating chicken in buttermilk makes it incredibly tender, and adding the pesto just gives this familiar dish a little more oomph.

When I make pesto, I tend to make it thick, without much oil added. It’s healthier but more importantly, it’s easy to add oil when you need it, rather than take it away when you don’t. A thick pesto works well here, too, because the basil makes up most of it, and it sticks a little better to the chicken (plus, no worries about the marinade being too oily or the basil flavor not coming through as much).

I’ve also made this with a nutless pesto (which is probably not really called “pesto” but whatever), which works well, too.


Pesto Chicken Parmesan

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