Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?

I'm looking for ideas for a dinner including chicken breast and pasta. I appreciate any suggestions, thanks!Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?
Simple Chicken Parmesan





INGREDIENTS


2 medium garlic cloves, peeled and crushed


2 tablespoons extra-virgin olive oil


1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)


1/2 teaspoon dried basil


1/4 teaspoon dried oregano


1/4 teaspoon sugar


Salt and freshly ground pepper, to taste


2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise


1 large egg


1/2 cup dry bread crumbs


8 ounces spaghetti or linguine


1/4 cup extra-virgin olive oil


1/2 cup grated part-skim mozzarella cheese


1/4 cup grated Parmesan cheese, plus extra for passing at the table


DIRECTIONS


In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)


Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.


Bring 2 quarts of salted water to a boil in a large soup kettle.


In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.


Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).


Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.


Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.


Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.





Chicken Pesto





INGREDIENTS


1/2 cup chopped sun-dried tomatoes


1 1/2 cups chicken broth


6 skinless, boneless chicken breast halves - cut into strips


2 cloves garlic, minced


1 tablespoon olive oil


2 teaspoons cornstarch


3/4 cup prepared basil pesto


1/4 cup toasted pine nuts


1/4 cup chopped fresh basil


3/4 cup crumbled feta cheese


1 (16 ounce) package fusilli pasta


2 tablespoons grated Parmesan cheese


DIRECTIONS


Soak sun dried tomatoes in chicken broth.


Cook chicken in oil with garlic in a large skillet over medium heat until done.


Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.


Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?
check this website out I'm sure they have something and they have a ratings system so you can see if other people liked the recipe. Best of all, it is free.
Easy Chicken Parmesan:





Very good and very simple. It doesn't take long to make so it is perfect on a night when you are in a bit of a hurry.





1录 hours 30 min prep


4 servings





crushed Ritz crackers


2 eggs


4 boneless skinless chicken breasts


tomato sauce


mozzarella cheese (sliced or shredded)


parmesan cheese





1. Dip chicken breasts in the egg then into the Ritz crackers.


2. Make sure they are well coated.


3. Bake in 375 oven for 10- 15 minutes depending on the thickness of the breast.


4. Remove from oven, turn, spread about 1 or 2 tbsp of tomatoe sauce on each breast.


5. Sprinkle with parmesan cheese.


6. Cover with foil and bake for 15 minutes.


7. Remove from oven- remove foil.


8. Sprinkle mozzerella cheese on top.


9. Return to oven and bake until cheese is melted.


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Baked Pesto Chicken:





35 min 5 min prep


4 servings





4 boneless skinless chicken breast halves


1/2 cup refrigerated basil pesto


2-3 plum tomatoes, sliced (optional)


1/2 cup shredded mozzarella cheese





1. Preheat oven to 400 degrees F.


2. Line baking sheet with heavy-duty foil.


3. Place chicken and pesto in medium bowl; toss to coat.


4. Place chicken on prepared baking sheet.


5. Bake for 20-25 minutes or until chicken is no longer pink in center.


6. Remove from oven; top with tomatoes and cheese.


7. Bake for an additional 3-5 minutes or until cheese is melted.
PESTO AND CHEESE-FILLED CHICKEN BREASTS


Garden-fresh Thyme Pesto is the star of this elegant entr茅e, but you can also use purchased or homemade basil pesto.


4 boneless, skinless chicken breasts


1/2 cup soft, fresh goat cheese(such as Montrachet)


1/3 cup Thyme Pesto (recipe follows)


1 teaspoon minced shallot or green onion





2 tablespoons olive oil


All purpose flour


THYME PESTO


1 1/2 cups loosely packed fresh parsley


1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley


1/2 cup (about 2 ounces) grated Parmesan


1/2 cup toasted pine nuts or walnuts


2 garlic cloves


1/2 cup olive oil





FOR CHICKEN: Preheat oven to 350掳F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.





Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes. For Pesto:


Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)





Serves 4.
These are my two favorite chicken recipes...





Oven Fried Chicken





Make three ';dipping stations';





Season the chicken with all purpose seasoning.


Cover in first bowl which you have filled with flour %26amp; a little extra seasonings





Dip in second bowl which contains two eggs beaten.





Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.





Then fry it in an inch of vegetable oil or simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.





To make this into chicken parm simply heat some spaghetti sauce and top the chicken with it along with some mozzarella cheese %26amp; enjoy!!!





Also try...








Take 4 cloves of garlic %26amp; mash them (you can use a food processor or a mortar %26amp; pestel sorry my spelling sucks)


add salt, oregano, %26amp; a little bit of olive oil..make into a paste





Rub the paste all over the chicken breasts (you may want to cut soem slits in the chicken to get seasoning inside)





Put in a baking dish with half a cup of white wine %26amp; a tablesppon of lemon juice (this part is optional... I just love how juicey %26amp; tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!





Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes





Serve on top of plain pasta (the juices from the chicken and white wine will make an amazing sauce) or on the side of rice pilaf





Good Luck %26amp; Enjoy!!! ;-)