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Cooking 101
A delicious, crowd-pleasing, hearty meal that is perfect for brisk nights. This one pan dish comes together in 30 minutes and comes out picture-perfect every time. Serve it straight out of the cast iron to save on dishes!
Chef Tip: Can't find tomatoes on the vine? This recipe works wonderfully with canned or crushed tomatoes! Fresh cherry tomatoes aren't always required.
2 large chicken breasts
Salt
Oil
4-5 cloves of garlic, chopped
1-pint cherry tomatoes
2 burrata balls
Chili flakes
3-4 sprigs of basil
In a resealable bag, marinate the chicken with a pinch of salt and half a pouch of the Chimichurri sauce
Heat a glug of oil in a braiser over medium-high heat and cook the chicken breast on both sides for about 5 minutes or until the chicken registers an internal temperature of 165F. Remove and set it aside
In the same pan, add the chopped garlic and sauté for 30 seconds. Add a dash of water and deglaze the pan for any burnt bits
Add the cherry tomatoes and ½ a pouch of the Romesco. Cover with a lid and allow it to braise for 10 minutes until the tomatoes break down
Slice the cooked chicken and add it back to the braiser. Break the burrata over the tomatoes and chicken
Garnish with a pinch chili flakes and torn basil leaves. Serve immediately
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
While boiling is cooking something in a large amount of water, braising is when something is seared or browned, then simmered in a shallow amount of liquid like a broth or sauce. It’s typically used for larger cuts of meat but can also be used for veggies, beans, and tofu.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
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