Twisted Chick Parm ::: Roasted Red Pepper Walnut Pesto

 

:::Twisted Chicken Parmesan w/ Roasted Red Pepper Walnut Pesto:::

We ate really well last week. Well we had a  few good excuses with Peter’s birthday, Valentine’s Day, and I was home for a week from work travels.

It started with Jambalaya for Peter’s birthday.

We have been making Sarah’s TO DIE FOR jambalaya recipe  since she posted it a year ago, if you love spice please make this ASAP. You should also visit her fabulous blog to wish it a happy 2nd birthday!

Then we had filet, lobster (that we caught ourselves in the Keys!), and whole artichokes for Valentine’s Day…

…and then what I am calling “Twisted Chick Parm” with the Roasted Red Pepper Walnut “Pesto” from the Food Matters Project. {The pesto recipe was chosen by Heather from girlichef this week and can be found on her blog post today.}

I first made the “pesto” from scratch on Valentine’s day, with hopes it would be a nice dip or sauce for our steak. It is really red peppery and rich, so I decided it would taste better with chicken and whole wheat pasta the next day.

The FMP is expanding my ideas for cooking fresh veggies, but I will say we are still eating a lot of meat and non whole wheat carbs. Hopefully once we are through a few months of the recipe book I will be able to combine some of the favorites for more full meals.

Twisted Chicken Parmesan & Pasta     serves 2

  • 2 chicken breasts
  • 1 egg
  • 1/2 cup italian bread crumbs
  • 2 teaspoons garlic powder
  • salt & pepper to taste
  • 1/2 cup parmesan and mozzarella mix, shredded
  • 3- 4 cups of whole wheat pasta (we use rigatoni)
  • 1/2 recipe of previously prepared Roasted Red Pepper Walnut “Pesto”
  • 1/2 cup finely grated parmesan cheese
Prepare Roasted Red Pepper Walnut “Pesto” and set aside at room temperature.  I roasted the red peppers myself and still used 2 cloves of garlic even though I only made half of the recipe.
To see other uses for this flavorful pesto head here to see recipes from the other Food Matter Project members.
***After seeing many of the posts this morning I think I found MONSTER sized red peppers at the grocery store.  I can see how a little less red pepper and adding cannellini beans or chickpeas might balance the flavors even more than just adding parmesan cheese as I did in this recipe. 

Pre-heat over to 350°F. Crack the egg into a prep bowl and whisk. Mix bread crumbs, garlic powder, salt & pepper in separate prep bowl.

Wash and clean chicken breasts. Place each in the egg mixture, then in the breadcrumbs, and then on a nonstick or greased baking pan/sheet.

Bake for 25 minutes. Top with parmesan and mozzarella cheese and bake for 5 more minute.

Cook pasta as directed on box. Drain and set aside.

In a food processor, blender, or mixer; mix the parmesan with the Roasted Red Pepper Walnut “Pesto.” Then in a saucepan on medium heat, sauté 1/2 of the pesto with whole wheat pasta until warm. Pour the second half of the pesto over the chicken and serve.

 

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keely marie

{ 8 comments… add one }

  • girlichef February 20, 2012, 8:41 am

    Oh! I love the idea of using the pesto in a chicken parm sort of way. As a matter of fact…it’s making my tummy growl just looking at it. Awesome!

    Reply
  • mindyourbeesandtrees February 20, 2012, 9:36 am

    Your dinner and table look beautiful! I love seeing all of the different ways other FMP participants prepare the recipes each week–it gives me lots of great ideas! I agree with you that Bittman is encouraging me to use veggies in new and exciting ways–I love it!

    Reply
  • Sarah from 20something cupcakes February 20, 2012, 11:27 am

    You are so sweet. Love you. And creative! And, you continue to make me jealous eating that jambalaya. Can you believe I haven’t made it since then?

    Reply
    • Keely Marie February 20, 2012, 11:41 am

      Omg that cannot be true. You must make it again. Or better yet come over and we will make it together! Peter and I make it whenever they have rock shrimp at publix. We usually have leftovers for an army, so I finally decided I need to half the recipe next time.

      Reply
  • Lexi February 20, 2012, 12:43 pm

    Great idea using the pesto on chicken!

    Reply
  • Joanne February 20, 2012, 1:43 pm

    GREAT idea turning this into a sauce for chicken parm! the sweet smoky flavor of the peppers must be such a nice surprise to bite into!

    Reply
  • Margarita February 20, 2012, 6:17 pm

    Roasted red pepper pesto with chicken! Delicious.

    Reply
  • Dominica February 20, 2012, 9:01 pm

    Totally craving chicken parm now! Such a great idea!

    Reply

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