Crispy sourdough with pesto, sliced chicken, and creamy burrata for a satisfying 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 (about 7 oz)
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 (store-bought or homemade)
09 - 2 balls burrata cheese (about 3.5 oz each), drained
10 - Fresh basil leaves, for garnish
11 - Crushed red pepper flakes (optional)
12 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat your oven to 400°F.
02 - Brush both sides of the sourdough slices with olive oil. Place on a baking sheet and toast in the oven for 8–10 minutes, flipping halfway, until golden and crisp.
03 - While the bread toasts, season the chicken breast with salt, black pepper, and garlic powder.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breast and cook for 5–6 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over the pesto.
07 - Tear each burrata ball in half and place one half on top of each toast.
08 - Garnish with fresh basil leaves, a sprinkle of red pepper flakes (if using), and freshly ground black pepper. Serve immediately while warm.
