Crusty sourdough topped with zesty pesto, sliced chicken, and creamy burrata cheese—an elegant Italian-inspired bite.
# What You Need:
→ For the Toast
01 - 4 slices sourdough bread
02 - 1 tablespoon olive oil
→ For the Chicken
03 - 1 large boneless, skinless chicken breast (approximately 7 ounces)
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon garlic powder
07 - 1 tablespoon olive oil
→ For Assembly
08 - 4 tablespoons basil pesto
09 - 2 balls burrata cheese (approximately 3.5 ounces each), drained
10 - Fresh basil leaves for garnish
11 - Crushed red pepper flakes to taste
12 - Freshly ground black pepper to taste
# How to Cook:
01 - Set oven to 400°F and allow to fully preheat.
02 - Brush both sides of sourdough slices with olive oil, place on baking sheet, and toast for 8-10 minutes, flipping halfway through until golden and crisp.
03 - Coat chicken breast evenly with sea salt, black pepper, and garlic powder.
04 - Heat 1 tablespoon olive oil in skillet over medium heat. Add seasoned chicken breast and cook 5-6 minutes per side until internal temperature reaches 165°F. Allow to rest 3 minutes before slicing thinly.
05 - Spread 1 tablespoon pesto evenly over each toasted sourdough slice.
06 - Arrange sliced chicken portions evenly over pesto layer on each toast.
07 - Tear each burrata ball in half and place one half on top of chicken on each toast.
08 - Top each toast with fresh basil leaves, crushed red pepper flakes if desired, and freshly ground black pepper. Serve immediately while warm.
