Pesto Peach Chicken in White Wine with Burrata

Ingredients

chicken breast cutlets

Pescatarianextra-firm tofu pressedpat dry, sear longer for color

12 cutlets3 lb

egg

Egg-freeground flaxseedmix with 3 tbsp water, let sit 5 min

3 egg3 tbsp

all-purpose flour

1 1/2 cup

fresh rosemarychopped

3 tbsp

salt

to taste

black pepper

to taste

butter

18 tbsp

olive oil

6 tbsp

white wine

1 1/2 cup

lemon juicefresh

6 tbsp

peachessliced

9 peaches

honey

3 tbsp

red chili flakes

to taste

burrata cheese

24 oz

basil pesto

3/4 cup

fresh basil

for serving

Method

1. 01Preheat broiler. Place egg in one shallow bowl and flour in another. Toss rosemary with flour.
2. 02Season chicken with salt and pepper. Dredge both sides through egg, then flour mixture. Place on a plate.
3. 03In an oven-safe skillet, melt 3 tbsp butter with 2 tbsp olive oil over medium-high heat. Add chicken and cook until golden brown, about 3-4 minutes.
4. 04Flip chicken, add remaining 3 tbsp butter, and swirl around chicken. Baste until cooked and golden, about 4-5 minutes.5 min
5. 05Reduce heat to medium-low. Pour in wine and lemon juice, simmer 5 minutes.
6. 06Remove from heat. Arrange peaches around chicken. Drizzle peaches with honey and salt. Add chili flakes if desired.
7. 07Broil 1 minute until peaches are softened.1 min
8. 08Break burrata over peaches and chicken. Spoon pesto over entire skillet. Let sit 5 minutes to warm cheese.
9. 09Serve topped with fresh basil.