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
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed chicken every time. First, ensure your chicken breasts are of even thickness by gently pounding them to about 1/2-inch thick. This makes creating the pocket easier. Using a sharp paring knife, slice horizontally into the side of the breast, starting from the thicker end, to create a deep pocket. For the stuffing, pat the burrata dry with a paper towel to remove excess moisture, which helps prevent a soggy crust. Combine the torn burrata with the pesto in a small bowl before stuffing. When coating, use one hand for the wet egg dip and the other for the dry almond mixture to keep your fingers clean. Press the coating firmly to ensure maximum adherence.
Serving Suggestions
This elegant yet hearty dish pairs beautifully with a variety of sides. For a light, fresh meal, serve alongside a simple arugula salad with a lemon vinaigrette or roasted asparagus. For something more substantial, creamy polenta, garlic mashed potatoes, or roasted baby potatoes make excellent choices. A drizzle of balsamic glaze or extra pesto over the plated chicken adds a final touch of flavor and visual appeal.
How-to Summary
In summary: prepare chicken pockets, stuff with pesto and burrata, season, secure with toothpicks. Create a dry mix of almonds, panko, and spices. Dip chicken in beaten egg, then coat in almond mixture. Sear in an oven-safe skillet until golden, then finish baking in a 375°F oven until the internal temperature reaches 165°F. Rest before serving.
Frequently Asked Questions
Can I use a different cheese? Yes. If burrata is unavailable, fresh mozzarella is the best substitute. For a stronger flavor, try goat cheese or a mix of ricotta and parmesan.
How do I know when the chicken is fully cooked? Always use a meat thermometer. Insert it into the thickest part of the chicken, avoiding the stuffing. It must read 165°F (74°C).
Can I make this ahead of time? You can stuff and coat the chicken up to 4 hours in advance. Store it covered in the refrigerator until ready to cook. Let it sit at room temperature for 15 minutes before searing.
What if I don’t have an oven-safe skillet? After searing, simply transfer the chicken to a parchment-lined baking sheet or dish to finish in the oven.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in a covered skillet to maintain the crust’s texture.
Common Mistakes to Avoid
Avoid overstuffing the chicken, as the cheese can leak out during cooking. Ensure your pocket is deep but has a secure opening. Do not skip the searing step, as it creates a flavorful, crispy crust that locks in juices. Letting the chicken rest for a full 5 minutes after baking is crucial; cutting too soon will cause the flavorful juices to run out. Finally, ensure your almond pieces are finely chopped but not powdered for the ideal crunchy texture.
Conclusion
This Pesto Burrata Stuffed Chicken with an almond crust is a restaurant-quality meal achievable in your own kitchen. The combination of creamy, melted burrata, aromatic pesto, and a crunchy, nutty coating creates a symphony of textures and flavors. By following the detailed steps and tips provided, you can master this impressive dish for a special weeknight dinner or when entertaining guests. It’s a testament to how simple ingredients, when prepared with care, can yield extraordinary results.
