Description
For the Chicken:
4 boneless, skinless chicken breasts
4 oz burrata cheese, torn into pieces
¼ cup basil pesto
½ teaspoon salt
¼ teaspoon black pepper
For the Almond Crust:
½ cup almonds, finely chopped or crushed
¼ cup panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 egg, beaten
2 tablespoons olive oil
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice a pocket into each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with burrata cheese and basil pesto, then secure with toothpicks. Season with salt and black pepper.
In a shallow dish, mix crushed almonds, panko breadcrumbs, garlic powder, and smoked paprika.
Dip each stuffed chicken breast into the beaten egg, then coat evenly with the almond breadcrumb mixture.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden brown.
Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from oven, let rest for 5 minutes, then serve warm.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
