Pesto Peach Chicken with Burrata
This delicious Pesto Peach Chicken with Burrata is a winner! Gorgeous to look at with it’s bright peach wedges and pesto sauce and mouthwateringly tasty, it’s easy to see why this is the summer’s most crave-worthy dish!
White wine, lemon and butter combine to make a wonderful sauce. Top all of this with creamy burrata cheese and fresh basil leaves for a massive dinner hit!
To begin, the chicken pieces are dipped in beaten egg and dredged through flour.
Melt butter and olive oil and cook the chicken on one side for 3-4 minutes or until golden brown. Flip the chicken, add more butter, and continue to cook while basting with the butter, for another 4-5 minutes.
Reduce the heat to low and add the white wine and lemon juice. Simmer, then remove from heat and arrange peach slices around the chicken.
Drizzle the peaches with honey, salt and chili flakes and broil for a minute or two, until the peaches are softened.
Break the burrata balls open over the peaches and chicken. Spoon the pesto in dollops around the dish and let it sit for 5 minutes to warm the burrata.
Add bunches of fresh basil to the top and serve!
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Pesto Peach Chicken with Burrata
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour or use gluten free
- 1 tbsp chopped fresh rosemary
- 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
- kosher salt and black pepper
- 6 tbsp cold salted butter, cubed
- 2 tbsp extra virgin olive oil
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 tbsp fresh lemon juice
- 2-3 peaches, sliced
- 1 tbsp honey
- 8 ounces burrata cheese, at room temperature
- 1/3 cup basil pesto
- 1/2 cup fresh basil, torn
Instructions
Preheat the broiler. Place the egg and flour in separate shallow bowls. Toss the rosemary with the flour.
Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
In an oven safe skillet, melt together 3 tablespoons butter and 2 tablespoons olive oil. Add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 3 tablespoons butter, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes.
Reduce the heat to medium low and pour in the wine and lemon juice. Simmer 5 minutes. Remove from the heat, arrange the peaches around the chicken. Drizzle the peaches with honey, salt and chili flakes (if desired). Broil 1 minute, until the peaches are softened.
Break the burrata over the peaches and chicken. Spoon the pesto over the entire skillet. Let sit 5 minutes to warm the cheese. Serve topped with lots of fresh basil. Enjoy!
Recipe by Half Baked Harvest
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