Summer Tomato Chicken and Burrata
French Baguette
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ lb thin sliced chicken breasts
- 1½ Tbsp Montreal chicken seasoning
- 2 Tbsp olive oil, plus more for drizzling
- 4 large heirloom tomatoes (see Note)
- 4 oz burrata cheese (or use ricotta cheese)
- ⅓ cup pesto
- ⅓ cup roasted and salted pistachios
Instructions
- Sprinkle chicken all over with seasoning. Sauté chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Slice tomatoes; season with salt and pepper. Arrange tomato slices and chicken on a platter, overlapping. Dollop burrata cheese on chicken and tomatoes.
- Stir 1 to 2 Tbsp olive oil into pesto for drizzling consistency. Drizzle pesto on chicken, tomatoes and cheese. Sprinkle with nuts.
Side Dish Ingredients
- 1 French baguette
Side Dish Instructions
- Heat and serve bread alongside chicken.
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