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Burrata & Pesto Stuffed Chicken with Crunchy Almond Crust

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Burrata & Pesto Stuffed Chicken with Crunchy Almond Crust

Description

8 oz goat cheese, softened
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
½ cup grated Parmesan cheese
¼ cup fresh basil, chopped (for garnish)
Crackers or fresh baguette slices, for serving
Directions:
Preheat your oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with oregano, thyme, salt, and black
pepper. Roast for 20-25 minutes, until the tomatoes are soft and slightly charred.
In a medium bowl, mix the softened goat cheese with minced garlic and grated Parmesan until smooth.
Once the tomatoes are roasted, stir them gently into the goat cheese mixture.
Transfer the mixture to a baking dish and bake for 10-15 minutes, until the cheese is warm and bubbly.
Remove from the oven and sprinkle with fresh parsley and basil.
Serve warm with crackers or fresh baguette slices. Enjoy this creamy, herby dip!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 280 per serving Servings: 4 servings

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