Pesto Chicken Burrata Toast (Printable Version)

Crusty sourdough topped with basil pesto, sliced chicken, and creamy burrata cheese. A quick, satisfying Italian-inspired dish.

# Ingredient List:

→ 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, store-bought or homemade
09 - 2 burrata cheese balls, 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

# Steps:

01 - Preheat oven to 400°F.
02 - Brush both sides of sourdough slices with olive oil. Place on baking sheet and toast in oven for 8-10 minutes, flipping halfway through, until golden and crisp.
03 - While bread toasts, season chicken breast with salt, black pepper, and garlic powder on both sides.
04 - Heat 1 tablespoon olive oil in skillet over medium heat. Add chicken breast and cook 5-6 minutes per side until cooked through and juices run clear. Remove from heat and rest for 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto evenly on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over pesto layer 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, sprinkle of red pepper flakes if desired, and freshly ground black pepper. Serve immediately while warm.

# Expert Advice:

01 -
  • The contrast between crispy sourdough and creamy burrata creates this incredible texture that makes every bite interesting
  • It comes together in under 30 minutes but looks and tastes like something from a fancy Italian wine bar
  • You can use leftover rotisserie chicken and have dinner on the table in literally 15 minutes
02 -
  • Soggy bread is the enemy here, so drain your burrata thoroughly and assemble right before serving
  • Room temperature pesto spreads more easily than cold pesto straight from the refrigerator
  • If your chicken is still pink in the center, give it another 2 minutes per side rather than serving undercooked meat
03 -
  • Pound your chicken to even thickness before cooking so it cooks through without drying out the thinner parts
  • Tear the burrata with your hands instead of cutting it with a knife, which preserves those creamy interior pockets
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