Pintof cherry tomatoesany color, grape tomatoes can also be used
3tablespoonsolive oil
1tablespoonunsalted butter
4garlic clovesminced
1tablespoonhoney
2tablespoonsbalsamic vinegar
2tablespoonstoasted pine nutsfor serving
small handful fresh thyme sprigs
Dry rub
2teaspoonskosher salt
2teaspoonsblack pepper
1teaspoonsweet paprikasmoked paprika can also be used
1teaspoonred pepper flakesadjust amount according to spice level preference
Instructions
Mix together dry rub ingredients and coat chicken pieces with the rub.
Heat oil and butter in large pan over medium high heat. Add chicken and cook, about 4-5 minutes per side (I cooked mine for 4 mins/side) or until fully cooked and browned with a nice crust on both sides. Total cook time 8-10 minutes. Cooking time will vary based on the size of the chicken breasts. Remove chicken from pan and place on a plate. Set aside and let cool slightly.
Lower the heat to medium-low, add garlic and cook for 30 seconds. Deglaze the pan with 1/4 cup water. Stir with a wooden spoon or spatula to scape up the browned bits from the bottom of the pan. Simmer for 1 minute. Add cherry tomatoes, and stir in balsamic vinegar, honey, and thyme sprigs. Cover and cook for 10 minutes.
While tomatoes are cooking, cut each piece of chicken into approx. five slices. Once tomatoes have cooked for 10 mins, remove the lid and slide chicken back into the pan. Simmer, uncovered, for 1-2 minutes or until heated through.
Break the burrata balls into pieces and place over the chicken and tomatoes and turn off the heat. Let the chicken rest for 3 minutes, and add toasted pine nuts.
Either serve family style directly from the pan or place a piece of chicken with some tomatoes, burrata, and pine nuts on individual plates. Garnish with more thyme sprigs. Serve immediately.