parmesan chicken with pesto & burrata

This recipe is like the younger, more elegant version of chicken parm. The little sister you didn’t know it had. On the right day, it might just outshine the classic dish. It’s light and bright and all of the elements just work together: the crispy chicken, bright arugula, savory pesto tomatoes, and then the creamy burrata - everything compliments one another and I couldn’t love it more.

Here are some reasons I think you should make this dish:

  1. The chicken cooks incredibly fast (I’m talking 5-6 minutes), since it’s pounded out so thin. So this recipe can very easily be made on a busy weeknight.

  2. The whole dish feels very light, while still being decadent which is a win in my book.

  3. Burrata <3 That’s all.

parmesan chicken with pesto & burrata

serves 2

ingredients

  • 1 chicken breast

  • 1/4 cup all purpose flour

  • 1 egg

  • 1/3 cup panko bread crumbs

  • 1/4 cup grated parmesan cheese

  • 1/4 cup olive oil, plus more for cooking the chicken

  • 2 tablespoons lemon juice

  • 1 cup halved cherry tomatoes

  • 2-3 tablespoons homemade or store-bought pesto

  • 2 cups arugula

  • 4 oz burrata cheese

  • salt and pepper, for seasoning

instructions

  1. Slice chicken breast in half horizontally so you’re left with 2 pieces. Place between 2 pieces of plastic wrap and pound with either a meat mallet or rolling pin until they are 1/4 inch thick. Season all over with salt and pepper.

  2. Combine the flour on a dinner plate. On a second plate, whisk 1 egg. On a third plate, combine the panko and the parmesan cheese.

  3. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture, then dredge both sides in the panko-parmesan mixture.

  4. Heat 1-2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts and cook for 3 minutes per side, until cooked through.

  5. Toss the halved cherry tomatoes with 1-2 tablespoons of pesto.

  6. To make the lemon vinaigrette, whisk together 1/4 cup olive oil and 2 tablespoons lemon juice. Season to taste with salt and pepper. (I love making this dressing in a mason jar and just shaking it all up to combine. It keeps great in the fridge this way.)

  7. Toss the arugula with the lemon vinaigrette.

  8. To plate, place arugula on each plate and top with the parmesan chicken. Add pesto tomatoes and a torn piece of burrata. Top the dish with a drizzle of pesto, drizzle of lemon vin, and some flakey salt.


Amy FieldsComment