Ingredients
2 cups veggie premavera pasta sauce
1 c. pine nuts
2 oz parmesan cheese (1/2 c.)
1 tsp dried Italian seasoning
2 chicken breasts, pounded thin
2 tsp olive oil
2 ounces shredded mozzarella cheese (1/2 c.)
salt & fresh ground pepper
Preparation
Heat oven to broil. Bring sauce to low simmer in a small saucepan over med-low. Turn to low to keep warm.
Crush pine nuts in large ziplock with a rolling pin. Stir together pine nuts, parmesan & Italian seasoning in a pie pan. Season chicken with salt & pepper, then coat with nut mixture, pressing to adhere.
Heat oil in a large skillet over med-low. Add chicken and cook until coating is golden brown & juices run clear, ~4 minutes pre side. If nuts brown too quickly, reduce heat.
Place chicken on a cookie sheet, top evenly with mozzarella & broil until cheese melts ~30 seconds.
Spoon 1/2 c. warm sauce on each plate & top with a piece of chicken.
