Pesto Pasta w/ Oven Roasted Tomatoes and Panko Crusted Chicken

For Roasted Tomatoes: Halve the cherry tomatoes, mince the garlic. Drizzle with some olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine and bake at 375°F (190°C) for 15 minutes.

For Panko Chicken: Combine the Panko, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a shallow dish. Dip the chicken breast in the egg, then dredge it thoroughly in the panko mixture. Fry the chicken in oil until golden brown and cooked through.

For Pesto Pasta: Add the prepared oven roasted tomatoes to a pan. Pour in the wine and reduce for 3 minutes. Stir in the pesto, then the heavy cream. Add the cooked pasta (and any needed pasta water to loosen the sauce). Season with additional salt and pepper, and sprinkle with Parmesan cheese. Enjoy!