Pesto Chicken with Flash-Fried Tomatoes
Toasted Almond Green Beans
Ingredients
- 6 (4-oz) chicken cutlets
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 2 Tbsp olive oil, divided
- ½ cup whole wheat panko breadcrumbs
- ½ cup freshly grated Parmesan cheese, divided
- ¾ cup pesto
- 2 pints multicolored cherry tomatoes
- 1 Tbsp bottled minced garlic
Instructions
- Preheat broiler. Sprinkle chicken with ¼ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large broiler-safe skillet over medium-high heat 5 minutes per side.
- Combine panko and ¼ cup cheese. Spread pesto over chicken. Top with panko mixture, pressing to adhere. Sprinkle with ¼ cup cheese.
- Transfer skillet to oven. Broil 2 to 3 minutes or until chicken is browned and done.
- Cook tomatoes in 1 Tbsp hot oil in a skillet over medium-high heat 4 minutes or until softened and blistered. Add garlic; cook 30 seconds. Sprinkle with ¼ tsp salt. Spoon over chicken.
Side Dish Ingredients
- ⅓ cup sliced almonds
- 2 (12-oz) pkg green beans
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Toast almonds in a dry skillet over medium heat 3 to 4 minutes or until golden and fragrant.
- Steam green beans according to package directions until crisp-tender. Transfer to a bowl; toss with oil, salt, and pepper. Sprinkle with almonds.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
376
|
105
|
481
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 12 | 9 | 21 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 527 | 167 | 694 |
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