INGREDIENTS
1 tbsp
oil (I used avocado oil)
1 tbsp
butter
1 1/2 lb
chicken tenderloins
1/4 cup
prepared basil pesto
salt and pepper
1 cup
grape tomatoes, halved
(additional oil, salt and pepper)
1
zucchini, halved and sliced
4 oz
fresh mozzarella pearls
1 cup
panko bread crumbs
1/2 tsp
italian seasoning blend
1 tbsp
butter
salt and pepper
fresh basil to garnish