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Pesto Chicken with Blistered Tomatoes Recipe

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This recipe for Pesto Chicken with Blistered Tomatoes, by , 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!

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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

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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