Baked Pesto Chicken Parmesan with Crushed Red Pepper

Pesto Chicken ParmServings: 2

Prep Time: 10 minutes | Cook Time: 30-35 minutes


  • 2 pieces chicken breast
  • 1/3 cup pesto (I used pesto from the Wegmans Mediterranean food bar)
  • 1/2 cup tomato-based pasta sauce (I used Wegmans brand tomato basil sauce)
  • garlic salt (I used Trader Joe’s garlic salt grinder)
  • 1.5 teaspoon ground black pepper
  • 4 ounces mozzarella cheese, sliced thin
  • 1 ounce parmesan cheese, grated
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon parsley


  1. preheat oven to 400 degrees
  2. pat dry chicken with paper towel
  3. season both sides with garlic salt and pepper
  4. brush pesto evenly over all four sides of chicken
  5. pour 1/4 cup of tomato-based pasta sauce over each piece of chicken
  6. layer mozzarella cheese slices on top of tomato-based pasta sauce
  7. add a dash more garlic salt and ground black pepper
  8. sprinkle crushed red pepper and parsley on top of mozzarella cheese slices
  9. top with grated parmesan cheese
  10. cover with tinfoil and bake for 25 minutes
  11. remove foil and bake for an additional 10 minutes

Adapted from this recipe.


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