Chicken & pesto

Chicken & pesto

By
From
Melts
Makes
1
Prep
10 mins
Cooking time
35 mins
Photographer
Jaqui Melville

Basil pesto is loved by everyone. Allow yourself to slather as much as you like over this tasty sandwich. No one is stopping you!

Ingredients

Quantity Ingredient
1 small chicken breast
1 small ciabatta
1 tablespoon mayonnaise
2 thin slices fresh mozzarella
3 cherry tomatoes
sea salt
freshly ground black pepper
1 tablespoon olive oil

basil pesto

Quantity Ingredient
30g basil leaves
45g walnut halves
1 garlic clove, peeled
1/2 tablespoon grated parmesan
2 tablespoons olive oil
2 tablespoons groundnut oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 190ºC.
  2. Lay the chicken breast on a piece of kitchen foil and gather the edges of the foil together to create a sealed parcel. Bake the chicken in the oven for 20–30 minutes, depending on the size of the breast, or until it is fully cooked all the way through.
  3. Meanwhile, make the pesto and start building the sandwich. Blitz all the ingredients for the pesto in a food processor for 30 seconds. If you like it really smooth, blitz a little longer. Then halve the ciabatta lengthways and spread one half with 1 tablespoon of the pesto and the other half with the mayonnaise. Place a slice of mozzarella on each half of the bread.
  4. Slice and season the cooked chicken breast while it is still hot. Lay the chicken on one half of the ciabatta and drizzle 1 tablespoon of pesto over it. Top with the tomatoes, season, then close the sandwich and brush all over the outside with the olive oil.
  5. Heat a griddle or frying pan until hot. Place the sandwich in the pan and cook for 3 minutes on each side or until the cheese has melted and the sandwich is hot. Alternatively, cook in a toasted sandwich maker or panini press. Serve warm.

best bread:

  • ciabatta
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