Crispy Pesto Chicken with Whipped Feta Tomatoes

Ingredients

• 2 ounces feta cheese in brine, drained and crumbled (about 1/2 cup )
• 1 clove garlic , grated
• 4 tablespoons whole-milk plain strained (Greek-style) yogurt , divided
• 4 1/2 tablespoons extra-virgin olive oil , divided
• 2 teaspoons lemon juice , divided
• 2 teaspoons water plus 2 tablespoons , divided
• 1/3 cup all-purpose flour
• 1 1/2 cups whole-wheat panko breadcrumbs
• 1 large egg
• 3 tablespoons refrigerated basil pesto , divided
• 4 (4-ounce) chicken cutlets , patted dry
• 1/4 teaspoon salt , divided
• 2 cups Sungold cherry tomatoes
• 1/2 teaspoon ground pepper
• 1/4 teaspoon Aleppo pepper (optional)

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