Popular Conditions & Diets
Ingredients
16
Time
35m
Serves
4
Recipe by Fran Allen
Ingredients
16
Time
35m
Serves
4
Dinner
Gluten-Free
1/4 cup
Extra-Virgin Olive Oil
divided
1 Tbsp
Dijon Mustard
2 Tbsp
Fresh Lemon Juice
1 tsp
Dried Oregano
1 tsp
Lemon Zest
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
4 large
Chicken Breasts
(apprx. 2 lbs total)
1/4 cup
Gluten-Free Breadcrumbs
5
Garlic CLoves
divided
1/4 cup
Fresh Basil
roughly chopped
2 pints
Cherry Tomatoes
halved
2 Tbsp
Tomato Paste
1/2 cup
Chicken Stock
(optional: use white wine instead)
250 g
Burrata
(one ball)
1/4 cup
Parmesan Cheese
1
Begin by slicing each chicken breast in half horizontally to create thin cutlets. This helps the chicken cook more evenly and quickly.
2
In a large bowl, combine 2 Tbsp olive oil, Dijon mustard, lemon juice, lemon zest, oregano, salt, and pepper. Mix well, then add the chicken cutlets and toss to coat. Set aside to marinate while preparing the remaining ingredients.
3
Prepare the crispy breadcrumbs. Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil, the breadcrumbs, and 1 minced garlic clove. Season lightly with salt and pepper and cook, stirring frequently, until the breadcrumbs are golden and crisp. Transfer to a bowl and carefully wipe out the pan.
4
Return the pan to medium-high heat and add 1 Tbsp olive oil. Working in batches, cook the chicken cutlets for 2–3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a baking sheet and keep warm in a low oven while you finish the sauce.
5
Add the remaining olive oil to the same pan. Add 2 smashed garlic cloves and cook until fragrant, about 30 seconds. Stir in the tomato paste, basil, and cherry tomatoes. Cook for 5–7 minutes, until the tomatoes begin to soften and release their juices. Deglaze the pan with white wine or chicken stock and allow the sauce to simmer until slightly reduced.
6
To assemble, arrange the chicken on a serving platter and spoon the warm tomato sauce over top. Sprinkle with the crispy garlic breadcrumbs, then tear the burrata over the chicken and finish with grated Parmesan cheese. Drizzle with a little extra olive oil and season with flaky salt and freshly cracked black pepper. Serve immediately.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
