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Pesto Chicken with Blistered Tomatoes

Photo: Hector Manuel Sanchez
Active time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: 1 chicken breast and about 1/2 cup tomato mixture)

Beyond a sauce, pesto makes a fantastic binder for crispy-crusted chicken. It also serves as the creamy contrast to the crunchy Parmesan and panko topper. For a vegetarian option, sear portobello mushroom caps, top side down, until browned. Fill each mushroom with about 11/2 tablespoons pesto, sprinkle with panko mixture, and broil. The cherry tomatoes become intensely juicy when cooked whole over high heat. Serve with the pesto chicken, a simple salad, and some torn whole-grain bread. The tomato mixture would also be delicious over pasta, tossed with roasted Broccolini, or mashed and spread over crostini.

Ingredients

  • 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

Nutrition Information

  • calories 419
  • fat 22.7 g
  • satfat 5.5 g
  • monofat 10.6 g
  • polyfat 4 g
  • protein 43 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 137 mg
  • iron 2 mg
  • sodium 525 mg
  • calcium 95 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.

  2. 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.

  3. 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.

  4. 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.