Grilled Chicken Paillard with Heirloom Tomatoes, Peaches & Burrata

Recipe Information

Ingredients

For the Chicken & Peaches

• 4 large boneless, skinless chicken breasts (halved horizontally and pounded thin to about 1/4-inch)
• 2 firm-ripe yellow peaches (pitted and cut into thick slices)
• 2 tbsp extra virgin olive oil
• 2 tsp garlic powder
• 2 tsp dried oregano
• Kosher salt & freshly cracked pepper (to taste)

For the Tomatoes & Burrata Topping

• 4 medium heirloom tomatoes - assorted (sliced thick)
• 2 large balls fresh burrata cheese (8-10 ounces total)
• 4 tsp aged balsamic glaze
• ¼ fresh basil and parsley (finely chopped)
• Flaky sea salt (to finish)
• Fresh basil sprigs (for garnish)

Directions

1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until uniformly thin (about 1/4-inch thick). Rub chicken on both sides with olive oil, garlic powder, dried oregano, salt, and black pepper. Lightly brush the peach wedges with a touch of oil.

2. Grill in Batches: Heat a outdoor grill or large cast-iron grill pan over medium-high heat (around 400°F / 200°C). Grill the chicken for 2 to 3 minutes per side until cooked through with distinct grill marks (work in two batches if using a pan so you don't overcrowd it). Grill the peach slices/wedges for 1 to 2 minutes per side until warm, sweet, and marked with grill lines.

3. Lay the warm grilled chicken cutlets flat across a large serving platter (or split across individual plates). Layer the thick heirloom tomato slices and grilled peaches over the chicken. Tear open the burrata and spoon dollops of the creamy center and outer shell generously across the warm tomatoes and peaches.

4. Drizzle generously with balsamic glaze, sprinkle over the fresh chopped herbs, finish with a pinch of flaky sea salt, and garnish with whole basil sprigs.