Pesto chicken with bocconcini salad is a delightful dish that combines juicy, seasoned chicken breasts with the fresh and creamy flavors of bocconcini cheese. The chicken is first seared to perfection, then coated with a luscious basil pesto that infuses it with aromatic herbs. Cooked until tender and succulent, the chicken is served alongside a vibrant salad of cherry tomatoes, bocconcini cheese, mixed greens, and torn basil leaves. A drizzle of balsamic dressing adds a tangy and savory touch, completing the dish with a burst of flavors. This pesto chicken with bocconcini salad is a perfect harmony of textures and tastes, making it a delightful meal for any occasion.
Some of the ingredients used in this recipe
Ingredients for the pesto sauce
Basil -100 gm
Walnuts-8
Parmesan -1 tbsp
Garlic -1 tsp
Extra virgin olive oil- 1/2 cup
Salt & pepper -to taste
Ingredients for the chicken
Boneless chicken breast -120gm
Garlic -2
Salt and pepper - to taste
Olive oil-2 tbsp
Pesto sauce -3tbsp
Ingredients for the salad
Cherry tomatoes, halved-6-8
Bocconcini (small mozzarella balls)-5-6
Mixed salad greens-65 gm
Fresh basil leaves, torn-a handful
Extra virgin olive oil-1tbsp
Balsamic vinegar glaze-1 tsp
Salt and pepper to taste
Directions
1.For the pesto sauce ,put all the ingredients in a blender and blend it only for a few seconds until it looks like a coarse mixture.
2.Marinade the chicken in salt pepper and garlic. In a pan, add oil and fry the chicken on both the sides until it’s cooked well.
3.Once done, transfer it to another plate and pour some pesto sauce on top of it and make sure the chicken is well coated with the sauce.
4.In a salad bowl , add the rocket leaves , basil , olive oil and mix it well. Place the chicken on top of it and garnish with cherry tomatoes,Bocconcini and a drizzle of olive oil.
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