Categories: Chicken
Ingredients
- 1 cup Italian-seasoned bread crumbs
- 1/2 cup grated Parmesan, plus more for garnish
- 2 tsp salt
- 2 tsp black pepper
- 1 cup flour
- 2 eggs
- 2 tbsp lemon juice
- 6 chicken breasts
- 3/4 cup basil pesto
- 1 1/2 cups shredded mozzarella
- 12 slices pepperoni
- Fresh basil leaves, for garnish
Directions
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eheat oven to 400.
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Stir together bread crumbs, Parmesan, salt and pepper in a shallow bowl. Put flour in a second shallow bowl. Whisk together eggs and lemon juice in a third shallow bowl. Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge in crumb mixture to coat. Transfer to a 9×13-inch baking dish.
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Bake 20 minutes. Top each chicken breast with 2 tbsp pesto, 1/4 cup mozzarella and 2 pepperoni slices. Bake 5 to 8 minutes more, or until cooked through. Garnish with basil leaves and Parmesan.