Pesto Chicken With Blistered Tomatoes
Recipe: #36833
April 24, 2021
Categories: Chicken, Tomato, Southern, Low Carbohydrate, Low Fat, No Eggs, Fresh Tomatoes, Boneless Pieces, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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