Pine Nut-Crusted Chicken Parmesan

• 1 cup panko breadcrumbs
• 3/4 cup pinenuts
• 2 tablespoons fresh rosemary chopped
• 1 tablespoon crushed red pepper flakes
• 2 large eggs lightly beaten
• 1/2 cup dry white wine or chicken broth
• 1 1/4 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 2 tablespoons ground black pepper
• 4 boneless skinless chicken breast halves about 1-1/4 lbs.
• 1/4 cup Bertolli(R) Classico Olive Oil divided
• 1 jar Bertolli(R) Arrabbiata Sauce
• 3 cups fresh spinach leaves, rins and pat dry
• 1 cup cheese
• 1 cup shredded mozzarella cheese about 2 oz
• 1/2 cup grated Parmesan cheese
• 12 ounces fettuccine, cook and drain

1. Preheat oven to 375u0b0. Lightly brush sides and bottom of 11- x 8-inch baking dish with 1 tablespoon Olive Oil, then evenly spread with 1/3 of the Sauce; set aside.
2. Pulse pine nuts in food processor or roughly chop with knife. Combine pine nuts, bread crumbs, rosemary and red pepper flakes in shallow dish. Combine eggs with wine in another shallow dish. Combine flour, black pepper, salt and garlic powder in another shallow dish. Evenly coat chicken in flour mixture, then egg mixture, then bread crumb mixture.
3. Heat remaining 3 tablespoons Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
4. Arrange chicken in prepared baking dish, then top with remaining Sauce. Bake 30 minutes or until chicken is thoroughly cooked.
5. Evenly top chicken with spinach and cheeses. Bake an additional 5 minutes or until cheese is melted. Serve over hot fettuccine and garnish, if desired, with additional Parmesan cheese and parsley.

breadcrumbs, pinenuts, rosemary, red pepper, eggs, white wine, flour, kosher salt, garlic, ground black pepper, chicken, olive oil, sauce, fresh spinach leaves, cheese, mozzarella cheese, parmesan cheese

Taken from www.yummly.com/recipe/Pine-nut-crusted-chicken-parmesan-298357 (may not work)