Sourdough with basil pesto, sliced chicken, and soft burrata cheese, garnished with fresh basil leaves.
# What You'll Need:
→ Bread
01 - 4 slices sourdough bread
02 - 1 tablespoon olive oil
→ Chicken
03 - 1 large boneless, skinless chicken breast (7 oz)
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon ground black pepper
06 - 1/4 teaspoon garlic powder
07 - 1 tablespoon olive oil
→ Assembly
08 - 4 tablespoons basil pesto (store-bought or homemade)
09 - 2 balls burrata cheese (3.5 oz each), drained
10 - Fresh basil leaves for garnish
11 - Crushed red pepper flakes (optional)
12 - Freshly ground black pepper to taste
# Steps to Follow:
01 - Preheat the oven to 400°F.
02 - Brush both sides of the sourdough slices with olive oil and place them on a baking sheet. Toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp.
03 - Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breast for 5 to 6 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for 3 minutes before slicing thinly.
05 - Spread 1 tablespoon of basil pesto on each toasted sourdough slice. Layer sliced chicken evenly over the pesto. Tear each burrata ball in half and place one half on each toast.
06 - Top with fresh basil leaves, a sprinkle of crushed red pepper flakes if desired, and freshly ground black pepper. Serve immediately while warm.
