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Export 13 ingredients for grocery delivery
Step 1
Prep your cherry tomato salad by combing the halved cherry tomatoes, balsamic vinegar, 1 tbsp olive oil, garlic, salt and pepper in a small mixing bowl. Mix, cover and refrigerate until ready to use.
Step 2
Slice each chicken breast in half horizontally. Then pound the chicken flat using the smooth side of a meat mallet. Season the chicken with salt and pepper.
Step 3
Prepare your breading station: add flour to one shallow bowl, whisk the eggs in a second shallow bowl, then in a third shallow bowl combine the panko breadcrumbs and grated parmesan. Add a little salt and pepper to each bowl.
Step 4
Dip each chicken breast in the flour, then egg, then the breadcrumb mixture. Make sure it is fully coated.
Step 5
In a large skillet, heat 2-3 tbsp of olive oil. Once heated add two chicken breasts to the skillet. You will have to cook the chicken in two batches.
Step 6
Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. You may need more oil for the second batch.
Step 7
Transfer the cooked chicken to a paper towel lined plate then cut in thin slices.
Step 8
Assemble salads by adding arugula, cherry tomato salad, and chicken slices.
Step 9
Pull apart the burrata and evenly distribute in the salads. Drizzle with desired amount of balsamic glaze.
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