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    Preparation Time
    25 Mins
    Difficulty
    Medium
    Spice Level  

Pan Seared and Pan Baked Pesto Chicken with Tomato Mozzarellaby Cook Gourmet

Rs. 598 Serves 2

The name is the contracted past principle of the Genoese word pesta (Italian:Pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and pestle. The ingredients in a traditionally made pesto are ground in circular motion of pestle in the mortar. This same Latin root through Old French also gave rise to English word Pestle.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories375

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    400 gms Pesto Marinated Chicken Breasts
    1 tbsp Olive Oil
    9 Tomato Slices
    1/2 Cup Mozzarella
    1/2 tsp Red chili flakes
    100 gms Broccoli
    100 gms Baby Carrots
    100 gms Cherry Tomatoes
    1 tsp Butter
    1/2 tsp Garlic
    Aluminium Foil

    Cook Gourmet

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    DIRECTIONS

       
      1

      Blanch Broccoli In a saucepan bring 2 liter of water to boil, add broccoli and cook for 2 minutes, drain and keep aside and run under cold water.

       
      2

      Blanch Baby Carrots In the same saucepan used for boiling broccoli, bring the remaining water to boil, add carrots and cook for 1 minute. Keep aside with broccoli

       
      3

      Pan Sear Marinated Pesto Chicken Transfer marinated chicken to a bowl. In a non-stick pan heat olive oil on low-medium heat, place marinated chicken breasts and cook for 5 minutes on one side, flip the chicken pieces and cook for 4 minutes on the other side (9 minutes in total). Switch off heat and transfer to a separate plate.

       
      4

      Saute Blanch Vegetables While chicken cooks, on a small non-stick pan heat butter over medium heat, add garlic and cook for 1 minute, add blanched broccoli, carrots and cherry tomatoes. Add salt and pepper to taste and cook for 1 minute, switch off heat and keep aside.

       
      5

      Place Chicken with Tomatoes & Mozzarella Wipe clean the non-stick pan. Place an aluminium foil and top each chicken breast piece with a 3 slices of tomato, mozzarella and chili flakes. You should divide mozzarella equally among all chicken breast pieces. Do not put on the heat.

       
      6

      Bake Chicken, Tomato & Mozzarella Seal the aluminium foil and pour 1/2 cup (120 ml) water in non-stick pan. Bring the non-stick pan to heat over medium flame, cover the pan with lid and cook for 2 to 3 minutes. Serve chicken with sauteed vegetables.

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