"I love the contrast of the the tomatoes against the chicken. The pesto keeps the panko on the chicken and adds flavor. Nice light meal. I like it served with green beans or asparagus."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (816.9 g)
Calories 1509.2
Total Fat - 57.9 g
Saturated Fat - 21.1 g
Cholesterol - 215.8 mg
Sodium - 3158.9 mg
Total Carbohydrate - 130.5 g
Dietary Fiber - 21 g
Sugars - 13.9 g
Protein - 117.7 g
Calcium - 994.1 mg
Iron - 8.9 mg
Vitamin C - 41.2 mg
Thiamin - 0.7 mg

Step 1

Preheat the broiler to high.

Step 2

Heat 1 tablespoon oil in a large ovenproof skillet over medium high heat.

Step 3

Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan; cook for 5 minutes on each side. Remove the pan from the heat.

Step 4

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

Step 5

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