Chicken Parmesan is a staple at our house. It’s easy to make, so tasty, and even more filling. So, why not swap out the red sauce for pesto???! This Pesto Chicken Parmesan is just as easy, equally (if not more) delicious, and EXTREMELY filling.
If you have tried my Easy AF Keto Chicken Parmesan, then you pretty much know how to make this recipe. The only real difference is the pesto sauce and cherry tomatoes.
Some keto people don’t like to eat cherry tomatoes. That’s fine, you can always just skip ’em! (I find that they bring a nice contrasting bite to an otherwise very savory dish.) But I think recipes should be more like guidelines or suggestions anyways, that you tweak here or there to fit your own tastes. Unless maybe your one of those people who just cannot cook… 😜
Life is short, so let’s get right to it!
The ingredients…
- 1.5 lb chicken breast, pounded to 1/4 inch thickness
- 1 c ground pork rinds
- 1 c pesto sauce
- 1 c grated parmesan
- 1/2 c cherry tomatoes
- 1/4 c balsamic vinaigrette
- 1 tbsp Italian seasoning
- 1 tbsp oil of choice
Pesto Chicken Parmesan Recipe…
- Preheat oven to 375 F.
- Cut cherry tomatoes in half and let marinate in balsamic vinaigrette
- Pound chicken breast until 1/4 inch thick.
- Mix ground pork rind and Italian seasoning
- Spread ground pork rinds and seasoning onto a plate, then coat chicken breast in pork rinds.
- In a large pan heat oil on medium-high heat.
- Add chicken breasts and cook for about 3 minutes on both sides, until lightly browned.
- Transfer chicken breast into a large pan.
- Add equal amounts of pesto sauce on all breasts, then top with an equal amount of parmesan. Top with cherry tomato mixture.
- Cook in the oven for about 20 minutes, or until cooked.
- Enjoy!
Keto Pesto Chicken Parmesan
Ingredients
- 1.5 lb chicken breast pounded to 1/4 inch thickness
- 1 c ground pork rind
- 1 c pesto sauce
- 1 c Parmesan grated
- 1/2 c cherry tomatoes halved
- 1/4 c balsamic vinaigrette
- 1 tbsp Italian seasoning
- 2 tbsp oil of choice
Instructions
- Preheat oven to 375 F.
- Cut cherry tomatoes in half and let marinate in balsamic vinaigrette
- Pound chicken breast until 1/4 inch thick.
- Mix ground pork rind and Italian seasoning
- Spread ground pork rinds and seasoning onto a plate, then coat chicken breast in pork rinds.
- In a large pan heat oil on medium-high heat.
- Add chicken breasts and cook for about 3 minutes on both sides, until lightly browned.
- Transfer chicken breast into a large pan.
- Add equal amounts of pesto sauce on all breasts, then top with an equal amount of parmesan. Top with cherry tomato mixture.
- Cook in the oven for about 20 minutes, or until cooked. Enjoy!
Notes
*Calories and macros may vary depending upon different ingredients & brands. 
