Chicken with Pesto and Mozzarella

This recipe is great when you are in a hurry but don’t want to compromise on taste or nutrition.  I came up with the idea after making a ciabatta pizza.  While the chicken is frying I put the pasta on to boil and throw a salad together, et voila, a simple delicious meal.

5.0 from 1 reviews

Chicken with Pesto and Mozzarella
Prep time
Cook time
Total time
A quick and simple supper dish.
Recipe type: Main
Serves: 4
  • 4 Chicken Breasts
  • ½ Jar of Green or Red Pesto
  • 2-3 Vine ripened tomatoes, sliced
  • 125g Ball of Mozzarella, finely slice
  • 2 tblsp Olive Oil
  • Freshly ground pepper
  1. Pre-heat grill.
  2. Butterfly the chicken breasts in half if large.
  3. Fry gently on one side until chicken looks cooked half way up, then turn over and fry for the same amount of time until just firm to touch (with a utensil). Take off heat.
  4. Spread a heaped teaspoon or so of pesto on each piece of chicken and then layer on the tomatoes and mozzarella.
  5. Season and drizzle with olive oil.
  6. Put pan under the grill until cheese has melted.
  7. Serve on a bed of pasta (pour over pan juices) with a mixed green salad.
To make this dish lower in fat use half fat mozzarella.

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  1. Paul Wilson

    Think I’d be tempted to stick that in a freshly baked bap, if it’s not sacrilege to suggest.

  2. prwilson

    This looks really nice.

  3. Maya Russell

    I think this looks delicious. Could try tuna steak too.

  4. Diane Wareing

    This sounds delicious. I will definitely be trying this as it not only has some of my favourite ingredients it’s also quick which is ideal as a weekday meal when im busy.

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