Butterflied Pesto Chicken with Mozzarella Salad

On the table in 25 mins

Serves 4


  • 4 Chicken breasts, skin removed
  • ½ Jar Sacla’ Sun-Dried Tomato Pesto
  • ½ Jar Sacla' Classic Basil 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 the Sacla’ Classic Basil 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 Sacla’ Sun-Dried Tomato 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

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