Basil Pesto Chicken
with Crunchy Panzanella-style Salad & Garlic Aioli
We think the best thing about this salad are the garlic croutons which soak up all the yummy flavours of the dressing but remain deliciously crunchy. Paired with some punchy pesto chicken, this dish is all about doing as the Italian’s do – making the best of a few simple but fabulous ingredients. Bellissimo!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
chicken breast
1 tub
traditional pesto
(Contains: Milk, Tree Nuts; )
1 unit
ciabatta
(Contains: Soy, Gluten(Wheat); May be present: Eggs, Sesame, Milk, Almond, Hazelnut)
1 clove
garlic
1 sachet
Italian Herbs
1 punnet
cherry tomatoes
1 unit
cucumber
1 bag
salad leaves
2 tub
garlic aioli
(Contains: Soy, Eggs; )
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. In a large bowl, combine the chicken breast, traditional pesto, salt (check ingredients list for amount) and a pinch of pepper and set aside.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken to the pan and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray lined with baking paper and pour over any remaining pesto (from the bowl) over the chicken. Bake in the oven for 11-13 minutes, or until cooked through.
While the chicken is cooking, slice the bake-at-home ciabatta into 1 cm cubes. Peel and crush the garlic. In a medium bowl, combine the ciabatta, garlic, Italian herbs, a good drizzle of olive oil and a pinch of salt and pepper and toss to coat. Place on the second oven tray lined with baking paper and cook in the oven for 4-5 minutes, or until golden and crisp.
While the croutons are cooking, slice the cherry tomatoes in half. Slice the cucumber into 0.5 cm half-moons.
In a large bowl, combine the vinegar, honey and 2 tbs of olive oil. Add the cherry tomatoes, cucumber, mixed salad leaves and croutons to the bowl and toss to coat. Tip: Dress the salad just before serving to prevent soggy leaves.
Divide the basil pesto chicken and crunchy panzanella-style salad between plates and serve with the garlic aioli on the side. Tip: Slice the chicken into strips for the children to make it easier to eat.
