Instructions

1. Heat oven to 350 degrees. Line a rimmed baking sheet with foil and place a baking rack inside. Spray baking rack with non-stick olive oil spray and set aside.
2. Pat chicken dry with paper towels. Pound chicken to about ½-inch thickness. Salt and pepper both sides of the chicken breast.
3. In a pie dish or shallow pan, add the flour and set aside.
4. In a second pie dish or shallow pan, add egg and water and whisk to combine.
5. In a third pie dish or shallow pan, combine the breadcrumbs, Italian seasoning, Panko breadcrumbs, Parmesan cheese and garlic powder.
6. Dip chicken breast one at a time into the flour on both sides, shaking off the excess flour before dipping into the egg mixture. Dip chicken breast into the egg mixture on both sides, letting the excess drip away from the chicken breast. Next, dip the chicken breast into the breadcrumb mixture on both sides, gently pressing on each side to adhere the breadcrumbs. Set chicken on prepared baking sheet. Repeat this process with remaining chicken breast.
7. Bake chicken for 30 to 35 minutes or until the chicken registers 160 degrees.
8. Divide pesto on top of each chicken breast and garnish with diced tomatoes, parmesan cheese and parsley.