Vibrant open-faced sourdough with pesto, sliced chicken, and creamy burrata—an easy Italian-inspired light meal.
# What You'll 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, optional
12 - Freshly ground black pepper to taste
# Step-by-Step Guide:
01 - Preheat your oven to 400°F.
02 - Brush both sides of sourdough slices with olive oil. Place on a baking sheet and toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp.
03 - While the bread toasts, season the chicken breast with sea 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 to 6 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over the pesto on each toast.
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 desired, and freshly ground black pepper.
09 - Serve immediately while warm.
