Chicken Sandwich with Basil Chimichurri and Burrata Cheese

Basil Chimichurri: Add all chimichurri ingredients (1 3/4 cups fresh packed chopped basil, 1 teaspoon dried oregano, 1 chopped shallot, 1/4 cup pickled Fresno chili peppers, 3 chopped garlic cloves, 1 tablespoon red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper) to a bowl and mix well to combine. Let sit for 30 minutes to allow the flavors to combine.

Chicken: Gently pound the chicken breasts between parchment paper to an even thickness. Season all sides with salt and pepper. Add olive oil to a pan over medium-high heat. Cook the chicken for 5-6 minutes, flip, and cook for an additional 4-5 minutes until the internal temperature reaches 165°F.

Assembly: Toast sourdough bread slices. Add a layer of mayonnaise to the bottom slice of bread. Then add lettuce, cooked chicken, heirloom tomato slices, burrata cheese, and basil chimichurri. Top with another slice of bread and enjoy!