Serves 4 (serving size: 1 chicken breast and about 1/2 cup tomato mixture)
Photo: Hector Manuel Sanchez
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 spinach pesto (from Spinach Pesto Pasta with Shrimp)
3 cups multicolored cherry tomatoes
1 garlic clove, thinly sliced
1 teaspoon red wine vinegar
Est. added sugars 0g
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.