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–+ servings

Pesto Chicken With Burrata & Burst Tomatoes

My husband actually said this dish is in his top three meals I’ve ever made. It’s so yummy!
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Servings 4

Ingredients
  

  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup parmesan cheese finely grated
  • 1/2 cup pesto plus extra to serve
  • 4 chicken breasts small
  • 8–12 basil leaves plus extra to serve
  • 8 slices prosciutto
  • extra virgin olive oil for shallow frying
  • burrata cheese to serve
  • 1 tablespoon extra virgin olive oil
  • 4 cups cherry tomatoes
  • 2 shallots thinly sliced
  • 3 cloves garlic finely chopped
  • 1 tablespoon thyme leaves
  • 1 tablespoon italian herbs or spaghetti herbs, dried
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • sea salt & cracked black pepper

Instructions
 

  • Combine the breadcrumbs and parmesan in a large shallow bowl or plate.
  • Coat each chicken piece in pesto. Then place 2–3 basil leaves on each chicken breast and wrap two pieces of prosciutto around each one. Coat the chicken in the panko and parmesan mixture, then transfer to a clean plate.
    1/2 cup pesto, 1/2 cup parmesan cheese, 1 1/2 cups panko breadcrumbs, 8 slices prosciutto, 8–12 basil leaves, 4 chicken breasts
  • In a frying pan over high heat, add a generous amount of olive oil. Add the crumbed chicken pieces so they sizzle, then turn the heat down to medium and cook for about 4 minutes on each side (depending on the thickness). Remove and drain on paper towel.
    extra virgin olive oil, 4 chicken breasts
  • For the burst tomatoes: Place a medium frying pan over medium–low heat. Add the olive oil and 3 cups of the cherry tomatoes and sauté for a couple of minutes. Add the shallots, garlic, thyme and dried herbs and cook gently for about 6 minutes. Add the honey and red wine vinegar and stir through. Turn off the heat and season really well.
    1 tablespoon extra virgin olive oil, 4 cups cherry tomatoes, 2 shallots, 3 cloves garlic, 1 tablespoon thyme leaves, 1 tablespoon italian herbs, 1 tablespoon honey, 1 tablespoon red wine vinegar, sea salt & cracked black pepper
  • Cut the remaining cherry tomatoes in half and add them to the tomato mixture in the pan. Stir through.
    4 cups cherry tomatoes
  • Slice the chicken into pieces and arrange on a platter. Tear off pieces of burrata and scatter them in between the chicken pieces. Drizzle over the burst tomatoes and top with extra basil leaves and pesto. Serve immediately.
    burrata cheese, 8–12 basil leaves, 1/2 cup pesto

Keywords

Dinner, Lunch
Chicken, Egg Free, Nut Free, Pork
Allergen Egg-free, Nut-free
Protein Chicken, Pork
Member Free