A simple but impressive dish.
Watch me make it here: https://youtube.com/shorts/VmmFkYef9yc
Ingredients
- 2 large chicken breast fillets
- 2 burrata balls (5.5 oz each)
- 14 oz cherry tomatoes (more for serving if you like)
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 4 sprigs fresh thyme
- 2 tsp salt
- 2 tsp black pepper, more for serving
- 1 tsp sweet paprika
- 1 tsp red pepper flakes, more for serving
- crusty bread, for serving
- toasted pine nuts, for serving
Instructions
- Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.
- Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. (depending on the size of your chicken). Remove from skillet and place on a clean plate.
- Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.
- (If you want to add some cherry tomatoes for presentation/serving, place a handful in a toaster oven at 425 for 10-15 mins and then set aside)
- Remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.
- Remove the chicken and let rest for 3 minutes. Then slice the chicken and place in a serving bowl or plate.
- Break the burrata over the chicken, then finish off with black pepper, red pepper flakes, olive oil and toasted pine nuts.
- Serve with a spinach or arugula salad and some crusty bread.