Chicken and red pesto melts
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 chicken breasts
- olive oil
- 4 tbsp red pesto
- from a jar 2 large roasted red peppers, sliced
- 125g ball mozzarella, sliced
- a few leaves basil
- to serve salad
Method
- STEP 1
Butterfly the chicken breasts by cutting in half horizontally (but not all the way through) and opening up like a book. Lay clingfilm over the top and gently bash until they are a similar thickness all over.
- STEP 2
Heat a non-stick frying pan to hot then lightly oil and season the chicken and add to the pan. Sear for 2-3 minutes on each side until golden and cooked through.
- STEP 3
Lift onto a baking tray then spread the pesto over each breast. Add a couple of slices of pepper and top with the mozzarella. Season.
- STEP 4
Slide under a hot grill and cook until the cheese is melted and bubbling. Finish with some fresh basil and serve with salad.
