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Crispy Pesto Chicken with Whipped Feta & Tomatoes
Ingredients
  • 2 ounces  feta cheese in brine, drained and crumbled (about ½ cup)
  • 1 clove garlic, grated
  • 4 tablespoons whole-milk plain strained (Greek-style) yogurt, divided
  • 4 ½ tablespoons extra-virgin olive oil, divided
  • 2 teaspoons lemon juice, divided
  • 2 teaspoons water plus 2 tablespoons, divided
  • ⅓ cup all-purpose flour
  • 1 ½ cups whole-wheat panko breadcrumbs
  • 1 large egg
  • 3 tablespoons refrigerated  basil pesto, divided
  • 4 (4-ounce)  chicken cutlets, patted dry
  • ¼ teaspoon salt, divided
  • 2 cups Sungold  cherry tomatoes
  • ½ teaspoon ground pepper
  • ¼ teaspoon Aleppo pepper (optional)
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