Pesto Chicken With Blistered Tomatoes

4
Servings
5m
Prep Time
35m
Cook Time
40m
Ready In


"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
OK

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.

Tips & Variations


No special items needed.

Related