Summer Chicken Parm

Ingredients

• 4 chicken breasts, butterflied/sliced in half (to make thinner)
• 1/4 cup olive oil
• 4 tbsp balsamic
• 2 tbsp dijon
• 1 clove grated garlic
• Seasonings: oregano/Italian seasoning, red pepper flakes, salt & pepper

Preparation

1. 1

   Mix the marinade ingredients together in a Tupperware, coat the chicken in the sauce, and place in the fridge up to 12 hours.

2. 2

   Grill the chicken 3–5 minutes on each side on a medium/high heat grill, or until the internal temp reaches 165°F (a meat thermometer is the best way to make sure it's cooked through).

3. 3

   Let rest and keep warm until ready to assemble.

Ingredients

• 2 large heirloom tomatoes, grated
• 1 clove garlic, grated
• 3 tbsp olive oil
• Handful of basil, sliced
• Salt & pepper

Preparation

1. 1

   Grate the tomatoes over a large bowl (you want all the juices).

2. 2

   Add the grated garlic, olive oil, and sliced basil, then season with salt and pepper to taste.

Ingredients

• 1 slice toasted sourdough bread, or 1/2 cup breadcrumbs
• Handful of basil and/or parsley
• 1 inch knob parmesan
• 1 clove garlic
• Salt and pepper
• 3 tbsp butter or olive oil

Preparation

1. 1

   Toast the bread (if using a full slice), then blend with the herbs, parmesan, garlic, salt & pepper until finely pulverized.

2. 2

   Add butter to a saucepan over medium heat and slowly toast the crumbs until golden brown.

3. 3

   Taste for salt and pepper.

Ingredients

• Burrata
• Pesto

Preparation

1. 1

   Layer each piece of grilled chicken with 1 tbsp pesto, a few big spoonfuls of grated tomato sauce, 1/4–1/2 a piece of burrata, and a generous topping of toasted breadcrumbs.

2. 2

   We like to add olive oil and cracked pepper on top.

3. 3

   We served it with a light arugula salad with tomatoes and pine nuts and a simple olive oil and lemon dressing — it would also work with pasta.

4. 4

   Save any extra tomato mixture to spoon over grilled or toasted bread.

5. 5

   Enjoy all together!!