Rating: 5 stars
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  • 5 star values: 1
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Here, pesto acts as a binder, helping the crispy panko topping stick to the chicken. Serve with green beans tossed with lemon rind. Garnish with any extra basil you have on hand.

Recipe by Cooking Light April 2017

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Credit: Hector Manuel Sanchez

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 chicken breast and about 1/2 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

419 calories; fat 22.7g; saturated fat 5.5g; mono fat 10.6g; poly fat 4g; protein 43g; carbohydrates 11g; fiber 3g; cholesterol 137mg; iron 2mg; sodium 525mg; calcium 95mg; sugars 4g.
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