You've never had chicken parmesan quite like this before.
In shallow bowl, stir panko and Parmesan; season. In another bowl, beat egg. Coat chicken in egg, then panko mixture. In nonstick skillet, fry chicken in oil over medium-high until cooked through, 3 minutes per side. Top with provolone. Transfer chicken to plates. In skillet, cook tomatoes with pesto over high until blistered, 4 minutes. Add 1/3 cup water and garlic. Cook until warmed; season. Serve chicken with sauce. Garnish with basil.
