Skip to content
Menu
Summer Chicken Sandwich with Basil Chimichurri and Burrata
Main

Summer Chicken Sandwich with Basil Chimichurri and Burrata

55 minServes 4Nutri-Score C€€
from @emmanuelduverneau7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • fresh basil (packed, chopped)Produce70 g
  • dried oreganoSpices1 g
  • shallot (chopped)Produce1 piece
  • pickled Fresno chili peppers (chopped)Pantry60 g
  • garlic (cloves, chopped)Produce3 pieces
  • red wine vinegarPantry15 ml
  • olive oilPantry120 ml
  • kosher saltSpices3 g
  • black pepperSpices1 g
  • chicken breasts (pounded to even thickness)Meat4 pieces
  • olive oil (for cooking the chicken)Pantry15 ml
  • sourdough bread (slices, toasted)Bakery8 pieces
  • lettuce (leaves)Produce60 g
  • heirloom tomato (sliced)Produce2 pieces
  • burrata cheeseDairy200 g
  • mayonnaisePantry60 g

per serving

Nutrition

759kcal

Carbs
48 g
Proteins
44 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Kitchen thermometer
  • Rolling pin

step by step

Method

  1. Make the basil chimichurri

    • Add the basil, oregano, shallot, pickled Fresno chilies, garlic, red wine vinegar, olive oil, salt and pepper to a bowl.
    • Mix well to combine.
    • Let sit so the flavors combine.
    Step 1

  2. Prepare the chicken

    • Gently pound the chicken breasts between parchment paper to an even thickness.
    • Season all sides with salt and pepper.
    • Coat the chicken with olive oil.
    Step 2

  3. Cook the chicken

    • Cook in a pan over medium-high heat.
    • Flip and cook until the internal temperature reaches 165°F.
    Step 3

  4. Toast the bread

    • Toast the sourdough slices until golden.
    Step 4

  5. Assemble the sandwiches

    • Spread a layer of mayonnaise on the bottom slice of bread.
    • Layer lettuce, chicken, tomato slices, burrata and basil chimichurri.
    • Top with another slice of bread and enjoy.
    Step 5
Get Mezze