Tomato Chicken Burrata

Step by Step Instructions

1. 1

   Season chicken with salt and pepper.

   For this step

   • 2 pounds chicken breasts or thighs
   • salt & pepper
2. 2

   Grab three bowls or shallow plates. Place almond flour in one bowl, beaten eggs in the second bowl. In the third bowl, combine pork panko with Italian seasoning and garlic powder.

   For this step

   • ½ cup almond flour
   • 3 eggs, beaten
   • 2 cups pork panko
   • 2 teaspoon Italian seasoning
   • 1 teaspoon garlic powder
3. 3

   Dust a piece of chicken with almond flour, then dip in the egg wash. Finally dredge in pork panko mixture to evenly coat the outside. Repeat with remaining chicken.

4. 4

   Heat enough avocado oil in a large skillet to cover the bottom of the skillet. Heat over medium high heat. Once oil is hot enough, place the breaded chicken into the pan leaving space around each piece.

   For this step

   • Avocado oil
5. 5

   Flip after 3-4 minutes or until the bottom crust is golden brown. Repeat on the second side. Repeat with remaining chicken.

6. 6

   Transfer chicken to a paper towel lined plate. Add cherry tomatoes to the skillet and sauté for a few minutes on high until they start to burst slightly. Season with salt & pepper.

   For this step

   • 1 cup cherry tomatoes
7. 7

   Lower the heat to medium low and place the chicken back in the skillet. Add burrata throughout the skillet in between the chicken and cover. Let cook for 2-4 minutes or until the burrata starts to melt and ooze out. Remove from the heat.

   For this step

   • 8 oz burrata
8. 8

   Serve over arugula tossed with lemon juice and salt or over noodles coated with olive oil.