Crispy Pesto Chicken with Whipped Feta & Tomatoes
These crispy chicken cutlets, flavored with pesto and topped with juicy burst tomatoes, are served with creamy whipped feta.
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- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1/4 teaspoon Aleppo pepper (optional)
Instructions
- 1
Combine feta, garlic, 2 tablespoons yogurt, 1 tablespoon oil and 1 teaspoon lemon juice in a food processor; process until very smooth, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
- 2
With the processor running, slowly stream in 2 teaspoons water through the chute; process until the mixture appears whipped, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Add the remaining 2 tablespoons yogurt; pulse until incorporated, about 3 (1-second) pulses. Transfer the whipped feta to a medium bowl; cover and refrigerate until ready to use.
- 3
Place flour in a shallow dish and place panko in a separate shallow dish. Crack egg into a third shallow dish. Add 1 tablespoon pesto and 1 tablespoon water to the egg; whisk until combined. Working with 1 cutlet at a time, dredge in flour, turning to coat. Place the floured cutlet in the egg mixture; turn to coat, letting excess drip back into the dish. Place the cutlet in the panko; turn to coat, patting lightly to adhere. Place on a large plate. Repeat with the remaining cutlets.(Discard any remaining egg mixture, flour and panko.)
- 4
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 2 breaded cutlets; cook, flipping once, until golden brown and crispy on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes. (Reduce heat to medium-low as needed to prevent burning.) Transfer the cutlets to a clean plate; cover loosely with foil to keep warm. Repeat with another 1 1/2 tablespoons oil and the remaining 2 cutlets. Sprinkle the chicken with 1/8 teaspoon salt.
- 5
Wipe the skillet clean; heat the remaining 1 1/2 teaspoons oil over medium-high heat. Add tomatoes; cook, stirring occasionally, until starting to blister, about 5 minutes. Remove from heat; stir in pepper and the remaining 1 teaspoon lemon juice and 1/8 teaspoon salt.
- 6
Spread the whipped feta on a platter; sprinkle with Aleppo pepper, if desired. Arrange the chicken cutlets on top. Spoon the burst tomatoes over the chicken. Stir the remaining 2 tablespoons pesto and 1 tablespoon water together in a small bowl. Drizzle over the chicken. Recipe developed by Marianne Williams Additional reporting by Carrie Myers, M.S. and Linda Frahm