"Crispy pork panko coated chicken and burst tomatoes pair with rich and buttery burrata cheese for a one pot meal that's quick, easy, and incredibly flavorful!"
2. Grab three bowls or shallow plates. Place almond flour in one bowl, beaten eggs in the second bowl. The third bowl, combine pork panko with Italian seasoning and garlic powder.
3. Dust a piece of chicken with almond flour, then dip in the egg wash. Finally dredge in pork panko mixture to evenly coat the outside. Repeat with remaining chicken.
4. Heat enough avocado oil in a large skillet to cover the bottom of the skillet. Heat over medium high heat. Once oil is hot enough, place the breaded chicken into the pan leaving space around each piece.
6. Transfer chicken to a paper towel lined plate. Add cherry tomatoes to the skillet and sauté for a few minutes on high until they start to burst slightly. Season with salt & pepper.
7. Lower the heat to medium low and place the chicken back in the skillet. Add burrata throughout the skillet in between the chicken and cover. Let cook for 2-4 minutes or until the burrata starts to melt and ooze out. Remove from the heat.