Butterflied Pesto Chicken with Mozzarella Salad


  • 4 Chicken breasts, skin removed
  • 3 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 1 tbsp Olive oil
  • 240g Baby buffalo mozzarella balls
  • 250g Baby plum tomatoes, halved lengthways
  • A handful of rocket


  1. Using a sharp knife, butterfly each chicken breast by cutting it almost in half horizontally, so that it opens up into one large, thin breast
  2. Score a few diagonal lines on both sides, then rub all over with half of the Sacla’ Pesto and the oil
  3. Set aside to marinate for a few minutes while you fire up the barbie or preheat a griddle pan or the grill
  4. Cook the chicken for 3-4 minutes each side, until charred in places and the chicken is cooked through
  5. Meanwhile, toss the mozzarella balls with the rest of the Sacla’ Pesto
  6. Arrange the tomatoes and rocket on serving plates, then scatter over the mozzarella balls
  7. Top with the hot chicken, drizzle with the little oil and serve
Serves: 4Cooking time: Share recipeReview this recipe


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