The first thing you want to do is with a paper towel pat the chicken dry and preheat your oven to 400*F. If the skin is moist it won’t brown as well

Season the chicken with salt and pepper. Flip the bird over and season the other side as well

Heat a large skillet over medium high heat. Add the olive oil and butter. Let melt and heat up

Add the beautiful bird to the pan, breast side down. Let cook until a nice light golden brown, about 2 -3 minutes

Flip over to cook on other side

Once cooked add the white wine and capers

Now its time to make the delicious glaze! In a small bowl mix together Dijon mustard, garlic, thyme, salt, pepper, and scallions. Whisk together. While whisking the mixture slowly add the olive oil

With a spatula or brush, put the glaze all over the chicken. Make sure you leave a little of the glaze for the tomatoes!

Once you have all the glaze on the chicken, put the panko on the top

Put the pan into your preheated oven and let cook about 20 minutes

Take your tomatoes and cut in half. To the flat surface you just cut spread some of the glaze on. Once you have the glaze on dip the top into panko. Place in the pan, panko crusted side up

Put back in the oven and let cook another 10 minutes or so and you’re done! How easy, elegant, and impressive is that?? Bon appetite!!