Pesto Chicken With Burrata & Burst Tomatoes

Method:

• For the crumbing mix: combine the breadcrumbs and grated parmesan and place them in a large shallow bowl or plate.
• Coat each chicken piece in pesto. Then place 2-3 basil leaves on each chicken piece, wrap two pieces of prosciutto around each chicken breast and then crumb in the breadcrumb/parmesan mix. Lay on a clean plate and continue with the remaining breasts.
• In a frying pan, add olive oil and heat on high. Add the crumbed chicken pieces so they sizzle and then turn the heat down to medium and cook for about 4 mins on each side (depending on the thickness). Remove and drain on a paper towel.
• For the burst tomatoes: Place a medium frying pan on to low/med heat. Add olive oil and 3 cups of cherry tomatoes (whole) and sauté for a couple of minutes. Add the shallots, garlic, thyme, and dried Italian herbs and cook gently for 5-7 mins. Add the honey and red wine vinegar and stir through. Turn off the heat and season really well. Add the halved leftover cherry tomatoes to this mix and stir through.
• To plate: Slice the chicken into pieces and lay on a play. Pull open burrata pieces and scatter them in between the chicken pieces. Drizzle over the tomatoes and fresh basil leaves. Drizzle with extra pesto. Serve immediately