Crispy Pesto Chicken with Roasted Tomato and Mozzarella Salad
This innovative chicken recipe features crispy chicken breasts coated in a vibrant pesto crust, served alongside a refreshing roasted tomato and mozzarella salad. The combination of flavors and textures makes it a delightful dish that stands out from traditional chicken recipes.
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Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper. In a shallow bowl, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, and a pinch of salt and pepper.
In another bowl, whisk together 1/2 cup of pesto and 1 large egg until well combined. Dip each chicken breast into the pesto mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken breasts on the prepared baking sheet. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through.
While the chicken is baking, prepare the salad by halving 1 pint of cherry tomatoes and placing them in a bowl.
Add 8 ounces of fresh mozzarella balls, 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper.
Toss the salad gently to combine. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.
Serve the crispy pesto chicken alongside the roasted tomato and mozzarella salad for a fresh and flavorful meal.
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