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Pesto Chicken with Blistered Tomatoes Recipe

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This recipe for Pesto Chicken with Blistered Tomatoes is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 Tbsp olive oil, divided
4 (6 oz) skinless, boneless chicken breasts, pounded to 1 inch thickness
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/4 c whole wheat panko
2 Tbsp grated Parmesan cheese
1 Tbsp butter, melted
6 Tbsp pesto
3 C multicolored cherry tomatoes
1 garlic clove, thinly sliced
1 tsp red wine vinegar
Directions:
Directions:
Preheat broiler to high.
Heat 1 Tbsp oil in a large ovenproof skillet over medium high heat. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pah; cook 5 minutes on each side.
Remove pan from heat.
Combine panko, cheese and butter a a bowl. Spread pesto evenly over chicken in pan; top with panko mixture, pressing to adhere.
Place pan in oven and broil 2 minutes or until browned.
Heat remaining 1 1/2 Tbsp oil a saute pan over medium high heat. add tomatoes; cook 6 minutes or until softened.
Add garlic; cook 30 seconds, stirring constantly.
Stir in remaining 1/4 tsp salt, 1/4 tsp pepper, and vinegar.
Serve with chicken.

 

 

 

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