Ingredients
- 2 1/2 tablespoons olive oil (divided)
- 24 ounces boneless skinless chicken breasts (rolled or pounded to 1 inch thickness, 6 ounce, I just get my butcher to do it)
- 1/2 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1/4 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter (melted)
- 6 tablespoons pesto (spinach pesto, recipe posted here, may substitute basil pesto)
- 3 cups tomatoes (mulit-colored cherry tomatoes)
- 1 garlic clove, thinly sliced
- 1 teaspoon red wine vinegar
How to Make
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Step 1: Preheat the broiler to high.
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Step 2: Heat 1 tablespoon oil in a large ovenproof skillet over medium high heat.
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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.
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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.
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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.
We hope you enjoy this recipe!
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