Pesto Chicken with Blistered Tomatoes

Photo: Hector Manuel Sanchez

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.

Yields: Serves 4 (serving size: 1 chicken breast and about 1/2 cup tomato mixture)
Active time: 30 minutes
Total time: 30 minutes


  • 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 [SUB_RECIPE_LINK {spinach pesto (from Spinach Pesto Pasta with Shrimp)} {151457}]

  • 3 cups multicolored cherry tomatoes

  • 1 garlic clove, thinly sliced

  • 1 teaspoon red wine vinegar


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


  • 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.

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