Summer Tomato Chicken and Burrata

BY EMEALS

INGREDIENTS

1½ lb thin sliced chicken breasts

1½ Tbsp Montreal chicken seasoning

2 Tbsp olive oil, plus more for drizzling

4 large heirloom tomatoes

4 oz burrata cheese (or use ricotta cheese)

⅓ cup pesto

⅓ cup roasted and salted pistachios

INSTRUCTIONS

1. Sprinkle chicken all over with seasoning. Sauté chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.

2. Slice tomatoes; season with salt and pepper. Arrange tomato slices and chicken on a platter, overlapping. Dollop burrata cheese on chicken and tomatoes.

3. Stir 1 to 2 Tbsp olive oil into pesto for drizzling consistency. Drizzle pesto on chicken, tomatoes and cheese. Sprinkle with nuts.