Burrata is a pulled cheese like Mozzerella. Its rich and creamy and soft on the inside when broken open. You can find it at most grocery stores nowadays but if you cannot find it, a fresh soft Mozzerella in water is a nice substitute.
Large non stick frying pan
2 wide dishes for dredging
Olive Oil- enough to cover the bottom of the pan
2 Chicken Breasts-pounded
Combine in one dish _
½ cup Bread Crumbs
½ teaspoon Salt
1/8 teaspoon Pepper
½ teaspoon Parsley
In the other dish _
1 Egg –beaten with a fork
Heat pan . Add Olive Oil.
Dredge Chicken first in egg , and then in bread crumbs covering both sides thoroughly.
Place breaded chicken in hot pan and fry on one side until golden brown ,about 5 minutes, repeat on remaining side for another 3-4 minutes.
Remove from pan.
Plate.
Tomato Topping_
Toss together in a bowl_
Arugula 1-2 cups (half of a bag)
Mini Heirloom tomatoes about 10-sliced in half
1 Burrata- torn in small pieces
sprinkle of salt
pinch of pepper
drizzle of olive oil
drizzle of balsamic vinegar
lemon wedge
Place Arugula topping on top of chicken, squeeze with a little fresh lemon and serve.
Eaton Square Edibles 
How can u make and eat these delicious dushes! Do you photograph them too? Nice presentations too!
this one is so delicious laura ,try it !!