Our flavourful red pesto transforms this fuss-free meal into an Italian feast. We've paired it with tender chicken and included a hearty salad and garlicky croutons to make a hearty dinner the whole family will love.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
red pesto(ContainsMilk, Tree Nuts)
ciabatta(ContainsMilk, Gluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
vinegar (balsamic or white wine)
Preheat the oven to 200°C/180°C fan-forced. In a large bowl, combine the chicken breast, red pesto, the salt and a pinch of pepper and set aside.
In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer to an oven tray lined with baking paper and pour over any remaining pesto from the pan and the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.
While the chicken is cooking, tear the ciabatta into small chunks. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the ciabatta, garlic, Italian herbs, a generous drizzle of olive oil and a generous pinch of salt and pepper. Toss to coat. Spread out on a second oven tray lined with baking paper and bake until golden, 8-10 minutes.
While the croutons are baking, slice the cherry tomatoes in half. Thinly slice the cucumber into half-moons.
In a large bowl, combine the vinegar, honey and 2 tbs of olive oil. Season with a pinch of salt and pepper. Add the cherry tomatoes, cucumber, mixed salad leaves, grated Parmesan cheese and croutons to the bowl and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp!
Thickly slice the chicken. Divide the panzanella salad between plates and top with the red pesto chicken. Spoon over any juices from the oven tray. Serve with the garlic aioli.