Chicken cutlets with red pesto

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Chicken cutlets with red pesto

Chicken cutlets with red pesto

Number of people

4 chicken breasts

4 tablespoons of olive oil

1 scoop of mozzarella cheese

Tomato sauce
For Pesto:

2 dried tomatoes in oil

1 red pepper

3 tablespoons of olive oil

3 cloves of garlic

4 tablespoons of tomato sauce

24 basil leaves

4 tablespoons grated pecorino cheese

Preparation: 30 min
Cooking time: 45 min
Step 1
Make the Pesto: drain the dried tomatoes and chop them up. Dice the pepper and sauté for 10 minutes in hot oil.
Step 2
Add the crushed garlic, tomato coulis and dried tomatoes. Season with salt and pepper. Simmer for 5 minutes, then cool.
Step 3
Pour into the bowl of a food processor, add the basil, Pecorino and mix into a thick purée.
Step 4
Make the cutlets: butter a gratin dish.
Step 5
Cut the chicken breasts lengthwise. Spread the flesh and stuff the whites with the Pesto. Place them in the gratin dish, coat them with olive oil. Season with salt and pepper.
Step 6
Bake for 45 minutes at 200°C (in a non-preheated oven), covering the dish with aluminium foil.
Step 7
Watch the cooking so that the meat does not dry out.
Step 8
Cut the mozzarella into slices. Spread them over the chicken breasts and finish cooking under the oven grill for 5 minutes.
Step 9
Serve with rice and tomato sauce to which a few spoonfuls of Pesto have been added.
Author's note
A little long to prepare, but the Pesto can be frozen.

I add my grain of salt

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