06/03/2026
Ingredients
* 4 small chicken breasts
* 1 teaspoon kosher salt
* ½ teaspoon freshly ground black pepper
* 2 tablespoons cassava flour
* 2 tablespoons extra virgin olive oil
* 1 large shallot, halved and thinly sliced
* 2 pints cherry tomatoes
* ¼ cup low-sodium chicken broth
* 1/3 cup SideDish Italian Vinaigrette
* 4 tablespoons store-bought basil pesto (fresh preferred over jarred)
* ½ cup shredded mozzarella
* Fresh basil leaves, for serving
Method
1. Preheat the oven to 400°F.
2. Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
3. Season both sides with salt and pepper. Pour the cassava flour into a shallow bowl. One at a time, dredge the chicken in the flour to coat evenly, shaking off any excess.
4. Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and cook until golden brown on each side, 3 to 4 minutes per side. The chicken doesn’t have to be fully cooked as it will continue to cook in the oven later.
5. Transfer the cooked chicken to a plate and set aside. Reduce the heat beneath the skillet to medium.
6. Add the shallot, tomatoes, and chicken broth and cook, stirring and deglazing the pan. Cook until the shallots are tender and the broth has evaporated, about 4 minutes.
7. Nestle the chicken back into the skillet and remove from the heat. Drizzle the contents of the skillet with SideDish Italian Vinaigrette. Then spoon 1 tablespoon of the pesto onto each chicken breast and spread evenly. Top with a sprinkle of mozzarella.
8. Transfer to the middle rack of the oven and bake until the chicken is fully cooked through and the mozzarella is melted, about 10 minutes.
9. Remove from the oven and let rest for 8 minutes to cool slightly and let the juices settle. Finish with fresh basil leaves.
