Crispy Pesto Chicken with Whipped Feta & Tomatoes

Ingredients 2 ounces feta cheese in brine, drained and crumbled (about 1/2 cup) 1 clove garlic, grated 4 tablespoons whole-milk plain strained (Greek-style) yogurt, divided 4 1/2 tablespoons extra-virgin olive oil, divided

2 teaspoons lemon juice, divided 2 teaspoons water plus 2 tablespoons, divided 1/3 cup all-purpose flour 1 1/2 cups whole-wheat panko breadcrumbs 1 large egg

3 tablespoons refrigerated basil pesto, divided 4 (4-ounce) chicken cutlets, patted dry 1/4 teaspoon salt, divided 2 cups Sungold cherry tomatoes 1/2 teaspoon ground pepper

Directions In a food processor, pulse feta, garlic, 2 tablespoons yogurt, 1 tablespoon oil, and 1 teaspoon lemon juice until very smooth, about 1 minute. Scrape down the bowl once or twice.

Slowly stream 2 teaspoons water through the chute while the processor is running. Whip the mixture for 2 minutes, stopping to scrape the bowl sides. The remaining 2 tablespoons yogurt should be added and pulsed 3 times (1 second).  

A shallow dish for flour and another for panko. Crack egg into third shallow dish. Whisk 1 tablespoon pesto and 1 tablespoon water into the egg. One cutlet at a time, coat in flour.  

Turn the floured cutlet in the egg mixture, allowing excess drain back into the dish. Put the cutlet in the panko and lightly pat it down. Serve on a big plate. Repeat with remaining cutlets.Discard leftover egg mixture, flour, and panko.

Heat 1 1/2 tablespoons oil in a large skillet on medium. Add 2 breaded cutlets and cook, flipping once, until golden brown and crispy on both sides and 165°F on an instant-read thermometer put into the thickest section, 4 to 6 minutes.  

If necessary, lower heat to medium-low to avoid burning. Keep the cutlets heated on a clean plate with loose foil. Repeat with 1 1/2 tablespoons oil and 2 more cutlets. Season chicken with 1/8 tsp salt.

Heat the remaining 1 1/2 teaspoons oil over medium-high heat after wiping the skillet. Add tomatoes and stir periodically until blistering, about 5 minutes.  

If desired, sprinkle Aleppo pepper atop whipped feta on a plate. Place chicken cutlets on top. Spread burst tomatoes on chicken. Mix the remaining 2 tablespoons pesto and 1 tablespoon water in a small bowl. Pour on chicken.

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