For The Pesto
1. In a food processor or blender, add basil, garlic, and pine nuts. Pulse until well combined.
2. Add the parmesan, salt, pepper, crushed red pepper flakes, and lemon juice. Start blending while adding in the olive oil as needed until it reaches desired consistency. Set aside.
For The Chicken
1. Preheat the oven to 425 degrees.
2. With a meat mallet, lightly pound the halved chicken breasts between plastic wrap. Pat dry with a paper towel and generously season with salt and pepper.
3. In a shallow dish, add the eggs and milk and whisk to combine. In a separate shallow bowl, add flour, generously season with salt and pepper, and stir to combine. In a third shallow bowl, add the panko breadcrumbs, italian breadcrumbs, garlic powder and ½ cup parmesan cheese then stir to combine.
4. Dip and coat the chicken in the flour, then the egg mixture, and then into the breadcrumb mixture. Make sure the pieces are thoroughly coated in the breadcrumb mixture.
5. In a large heavy bottomed skillet over medium-high heat, add the avocado oil. Once heated and shimmering, using tongs, gently add chicken pieces into the oil being careful not to crowd the pan. Cook for 4 minutes or until golden then flip and cook for another 4 minutes.
6. Transfer to a baking sheet or baking dish and cover each piece with pesto, mozzarella slices, and the remaining ¼ cup of parmesan. Bake for approximately 15 minutes or until the cheese is melted and slightly golden brown.
7. Garnish with fresh parsley and enjoy!
