Cheesy Broiled Chicken with Sun-Dried Tomato Pesto over Italian Salad

Directions

1. Preheat the oven to broil on high and position the rack in the upper third of the oven.
2. Pat the chicken dry, then split it lengthwise to form thin cutlets and place them on a baking sheet.
3. Lightly oil the chicken and season with salt and pepper.
4. Put the sheet in the oven and broil, turning once, until the chicken is nearly cooked through, about 8 minutes.
5. While the chicken cooks, rinse and dry the lettuce, tomatoes, cucumber, and basil.
6. Chop or tear the lettuce into bite-sized pieces and place in a large bowl; dice the tomatoes and add them in.
7. Trim the cucumber, slice it into thin half-moons, and add to the bowl along with torn basil leaves.
8. When the chicken is nearly done, remove it from the oven, spread each cutlet with pesto, and top with the shredded Italian cheese; return to the oven and broil until the cheese melts and the chicken is cooked through, 2–3 minutes more.
9. Transfer the chicken to a cutting board, slice into strips, and set aside.
10. Dress the salad with the balsamic vinaigrette, toss to combine, then divide onto plates and top with the sliced chicken.