This chicken with olives, peaches, burrata, and basil is summer on a plate 🍑 Heavily inspired by @saturdaytable, the contrast between the salty, sweet, and creamy elements of this dish is NEXT LEVEL. Ingredients 1 pint cherry tomatoes, halved
2 peaches, chopped
1/2 shallot, minced
1 cup Castelvetrano olives, chopped
4 oz burrata cheese, torn
10 basil leaves, minced
1/2 lemon, juiced
1 tbsp red wine vinegar
2 tbsp olive oil
Salt
Red pepper flakes, to taste 1.5 lbs chicken breast (thin is ideal; if not, we’ll pound them down!)
3 tbsp flour (I used GF)
2 eggs
2/3 cup breading of choice (I used paleo powder, which is a GF option!)
Olive oil Instructions 1. Preheat oven to 400°F. 2. Chop all the salad ingredients and add them to a large bowl. Juice the lemon, add the red wine vinegar and olive oil, and mix until combined. Add salt and red pepper flakes to taste. Set aside so the flavors can marinate. 3. Place cling wrap over the chicken breasts and pound them until they are of even thick...