Chicken and red pesto melts
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 chicken breasts
- olive oil
- 4 tbsp red pesto
- from a jar 2 large roasted red pepperssliced
- 125g ball mozzarellasliced
- a few leaves basil
- to serve salad
Nutrition: per serving
- kcal438low
- fat26.5g
- saturates10.8g
- carbs5.2g
- sugars1.5g
- fibre1g
- protein44.1g
- salt1.4g
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.
