Panko crusted chicken with pesto Rotini

This is an easy dinner and, in it's various forms, never fails to satisfy!

Slice a thick chicken breast in two (or three), or buy thin cut portions, salt & pepper it then dust with flour to coat (no excess).

Whisk up an egg in a bowl and pour some panko bread crumbs on a plate.
Dip the chicken to coat, in the egg, then place on the panko. Coat all sides with crumbs. Leave on the same plate unless preparing more than the plate can hold.
Heat a nonstick skillet on medium and add a good douse of olive oil. Once heated add chicken and fry/cook for 4-5 minutes on first side (check for browning), flip, then another 4 minutes or so on the second side. If your crust is looking dry, add more oil.
Food continues to cook once off the heat; if you are unfamiliar, just cut into the chicken and see if it's done (no longer pink). The usual mistake is to overcook chicken which makes it rubbery.

Cook up 1/4 lb rotini pasta (or any preferred pasta).
I combined the rotini with previously prepped pesto, then topped with the crusted chicken, tomatoes (poured into hot skillet once chicken was out, both to heat up and reduce the juice), and grated parmesan.
The taster could not wait for the completed meal; his appetite was sated by 2 bowls of pesto rotini (with lots of grated cheese). "Mom, I want more!"