You’ll love this fast and light version of the ever‑popular chicken parmy – yum! The best part is that you can change it up with different pesto flavours!
4 chicken breast fillets
Salt and pepper, to season
2 tsp extra virgin olive oil
⅔ cup sundried tomato pesto or basil pesto
4 canned roasted red capsicums, sliced
250 g ball mozzarella, sliced
basil leaves, to garnish
mixed green salad, to serve
- Preheat oven grill to high or oven to 250°C. Butterfly chicken breasts by cutting in half horizontally, being careful not to cut all the way through. Lay plastic wrap over the top and gently bash with a meat mallet until they are a similar thickness. Season chicken all over.
- Heat oil in a large non-stick frying pan over a high heat. Cook 2 chicken breasts for 2 minutes on each side or until golden and cooked through. Set aside on an oven tray and repeat with remaining chicken.
- Spread pesto over chicken. Top with slices of capsicum and mozzarella. Season.
- Grill for about 5 minutes or until cheese is melted and bubbling. Garnish with basil and serve with salad.