Directions

1. 1

   Combine pine nuts, chopped scallions, grated Parmesan cheese, and salt in a food processor. Pulse until coarsely chopped and well combined.

2. 2

   With the food processor running, slowly drizzle in the olive oil until the mixture forms a thick, paste-like pesto consistency. Stop when you reach the desired texture.

3. 3

   Spread the breadcrumbs on a shallow plate or rimmed baking sheet.

4. 4

   Pat the chicken breasts dry with paper towels. Using a meat mallet or the bottom of a heavy pan, gently pound each breast to an even 1/2-inch thickness.

5. 5

   Spread a generous layer of the scallion pesto (about 2 to 3 tablespoons) on the top side of each chicken breast, coating evenly.

6. 6

   Invert each pesto-coated breast into the breadcrumbs, pressing gently so the crumbs adhere to the pesto layer. Repeat with remaining breasts.

7. 7

   Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

8. 8

   Working in batches to avoid crowding, carefully place the breaded chicken into the hot pan, breadcrumb side down. Cook for 5 to 6 minutes until the crust is golden brown and crispy.

9. 9

   Flip the chicken carefully and cook for another 5 to 7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.

10. 10

    Transfer cooked chicken to a clean plate and let rest for 2 to 3 minutes before serving. Serve warm.