As usual, I pounded the boneless, skinless chicken breast to about 1/4 or 1/2 inch. They just cook faster and more evenly that way. I coated the chicken with sundried tomato pesto (Classico brand), then Italian seasoned dry bread crumbs. I baked it at 375 degrees for about 20 minutes.
The side dish was something new, too. It's pearled couscous, basil & herb flavor (I think), a packaged mix by Near East brand. It was really good.
