Ingredients
Makes 4 servings
Chicken
- 4 ea 6 oz chicken breasts Flour
- Egg wash and breadcrumbs La Padella®
- Salt and pepper
- Ground fennel seed
Tomato Jam
- ½ can Tomato Strips (like 74-40® Tomato Filets®)
- 1 Tbl garlic (minced)
- 1 Tbl shallot (minced)
- 1 Tbl ginger (minced)
- 1 Tbl 51 -49® oil
- 1 Tbl ground fennel seed
- 1 tsp red pepper flakes
- 2 tsp ground pink peppercorns
- ¼ cup white balsamic vinegar
- ⅓ cup sugar
Zucchini Ribbons
- 4 good sized zucchini
Garnish
- Finishing salt (Maldon or Grey)
- Ground pink peppercorns
- Ground fennel seed
- 4 oz burrata
- TRULY® Extra Virgin
- Olive Oil
- Small basil leaves
Directions
Chicken
Pound chicken to an even thickness and bread the chicken in the flour, egg wash and breadcrumbs.
Heat a large heavy bottomed pan (preferably cast iron). Put in enough La Padella ® to have an even 1/2 to 3/4 inch of oil and heat until shimmering.
Pan fry breaded chicken breasts until golden brown and cooked through. Remove from pan and drain on a tray with paper or sport towels. Season to taste with salt, pepper and a sprinkle of ground fennel seed.
Tomato Jam (can be made ahead of time)
Sweat garlic, shallot, ginger with oil just until translucent. Add fennel, red pepper flakes, and ground pink peppercorns. Deglaze with balsamic vinegar. Add sugar and tomato, simmer, stirring occasionally.
Cook until mixture reduces and becomes thick and jammy, about 30-45 minutes. Allow to completely cool.
Zucchini Ribbons
Ribbon zucchini with a vegetable sheeter or ribbon cutter. Briefly heat the zucchini in La Padella® for 30-45 seconds to slightly soften but keep al dente.
Plating
Place zucchini ribbons on plate in an interesting way, next plate the chicken breast followed by a few spoonfuls of tomato jam.
Place one piece of burrata per serving on top of the chicken. Then finish with a pinch of salt, ground pink peppercorns, and drizzle with TRULY® Extra Virgin Olive Oil.
Garnish plate with ground fennel seed and basil leaves.