Butterflied Pesto Chicken With Mozzarella Salad
By Sacla'
Published on 28 December 2022
This
chicken works equally well on the BBQ, or in a griddle pan, giving a
deliciously charred chicken thigh that is still juicy on the inside and full of
flavour. Try not to turn the chicken too much, when ready it should come away
from the griddle pan easily. Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 250 g of baby plum tomatoes, (Halved lengthways)
- 2 tbsp of sacla’ sun-dried tomato pesto
- 2 tbsp of sacla' classic basil pesto
- 1 tbsp of olive oil
- 240 g of baby buffalo mozzarella balls
- 1 handful of rocket salad
- 4 chicken thighs, (Boneless, Skinless)
Method
Step 1
Using a sharp knife, butterfly each chicken thigh by cutting it almost in half horizontally, so that it opens up into one large, thin thighStep 2
Score a few diagonal lines on both sides, then rub all over with the Sacla’ Classic Basil Pesto and the oil.Step 3
Set aside to marinate for a few minutes while you fire up the BBQ or preheat a griddle pan or the grill.Step 4
Cook the chicken for 3-4 minutes each side, until charred in places and the chicken is cooked through.Step 5
Meanwhile, toss the mozzarella balls with the Sacla’ Sun-Dried Tomato Pesto.Step 6
Arrange the tomatoes and rocket on serving plates, then scatter over the mozzarella balls.Step 7
Top with the hot chicken, drizzle with the little oil and serve.