Pesto Chicken with Blistered Tomatoes

- Photo: Hector Manuel Sanchez
Photo: Hector Manuel Sanchez

Here, pesto acts as a binder, helping the crispy panko topping stick to the chicken. Serve with green beans tossed with lemon rind. Garnish with any extra basil you have on hand.

Active time: 30 minutes
Total time: 30 minutes
Yields: Serves 4 (serving size: 1 chicken breast and about 1/2 cup tomato mixture)


calories 419

fat 22.7g

satfat 5.5g

monofat 10.6g

polyfat 4g

protein 43g

carbohydrate 11g

fiber 3g

cholesterol 137mg

iron 2mg

sodium 525mg

calcium 95mg

sugars 4g

Est. Added Sugars 0g


2 1/2 tablespoons olive oil, divided

4 (6-oz.) skinless, boneless chicken breasts, pounded to 1-in. thickness

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup whole-wheat panko (Japanese breadcrumbs)

2 tablespoons grated Parmesan cheese

1 tablespoon unsalted butter, melted

6 tablespoons [SUB_RECIPE_LINK {spinach pesto (from Spinach Pesto Pasta with Shrimp)} {151457}]

3 cups multicolored cherry tomatoes

1 garlic clove, thinly sliced

1 teaspoon red wine vinegar

How to Make It

Preheat broiler to high.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side. Remove pan from heat.

Combine panko, cheese, and butter in a bowl. Spread pesto evenly over chicken in pan; top with panko mixture, pressing to adhere. Place pan in oven; broil 2 minutes or until browned.

Heat remaining 1 1/2 tablespoons oil in a skillet over medium-high. Add tomatoes; cook 6 minutes or until softened. Add garlic; cook 30 seconds, stirring constantly. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar. Serve with chicken.


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