CAPRESE CHICKEN PAILLARD

CAPRESE CHICKEN PAILLARD 1. Place 4 boneless, skinless chicken breasts (about 1 ½  lb), one at a time, between 2 sheets of plastic wrap. Pound using a flat mallet or bottom of a small cast iron skillet to an even ¼ -inch thickness, then place in a ziplock plastic bag. To the bag, add juice of 1 lemon (about 2 tbsp) + 2 tbsp extra-virgin olive oil + 1 tsp kosher salt. Seal and refrigerate to marinate, 30 minutes and up to 2 hours 2. Preheat broiler. Drizzle 1 lb tomatoes (I like Campari) with 1 tbsp extra-virgin olive oil + 1 tsp kosher salt. Place on a rimmed baking sheet 6-inches under the broiler. Broil until charred in spots, 2-3 minutes (keep an eye on this!). Set aside 3. Preheat a grill pan or skillet on medium high heat until smoking. Place marinated chicken, one at a time, on the pan at  2 o’clock; cook 2 minutes. Turn chicken to 10 o’clock; cook 2 more minutes (this will make a crosshatch pattern) Flip chicken and repeat, then remove and set aside 4. Basil vinaigrette: In the bowl of a food processor, add juice of 1 lemon (about 2 tbsp) + 1 C packed basil. Whirl to combine, then drizzle in ¼  C extra-virgin olive oil. Season to taste with kosher salt 5. Place chicken + tomatoes +1 lb burrata on a serving platter. Drizzle basil vinaigrette over everything followed by cracked black pepper + flaky salt. Serves 4