Seek out feta cheese in brine and crumble it by hand for the best results.

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.

the ingredients to make the Crispy Breaded Pesto Chicken with Whipped Feta & Tomatoes

Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall

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.

a photo of the ingredients mixed in the food processor

Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall

Working with 1 cutlet at a time, dredge in flour, turning to coat.

Place the cutlet in the panko; turn to coat, patting lightly to adhere.

Place on a large plate.

a photo of the chicken breasts in the flour, eggs, and bread coating

Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall

Repeat with the remaining cutlets.

(Discard any remaining egg mixture, flour and panko.)

Heat 1 1/2 tablespoons oil in a large skillet over medium heat.

a photo of the tomatoes cooked in the pan

Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall

(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.

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.

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.

To make ahead

Cover and refrigerate whipped feta (Step 1) for up to 2 days.

Nutrition Information

Serving Size: 1 cutlet, about 2 Tbsp.

There is evidence that the saturated fat in cheese is not as harmful as other types of saturated fats.

Sungold tomatoes are a key in of cherry tomato.

The whipped feta can be made up to two days ahead of time.

Just ensure to keep it covered in the refrigerator.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.