Pesto Chicken Stacks

 

Pesto Chicken Stacks

Brief Description

Pan-fried chicken with char-grilled red pepper, aubergine and courgette, layered with fresh rocket and finished with a creamy pesto mayonnaise. Fresh, colourful and easy, but impressive on the plate.

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Key Details

• Serves: 4

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: About 35 minutes

• Difficulty: Easy

• Dietary: Gluten-free

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Ingredients

For the chicken and vegetables

• 4 free-range chicken breasts

• 2 red peppers, deseeded and quartered lengthways

• 1 large aubergine, sliced into 6 mm rounds

• 4 courgettes, sliced lengthways into 4 mm slices

• Juice of 2 lemons

• 120 ml olive oil

• Salt and freshly ground black pepper

For the sauce and assembly

• 1 tbsp basil pesto

• 120 ml mayonnaise

• 50 g rocket

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Method

1. Prepare all ingredients as listed. In a small bowl, mix the basil pesto and mayonnaise and set aside.

2. Place the chicken breasts between two sheets of baking paper or cling film and flatten gently until an even thickness. Cut each breast lengthways into three strips.

3. In a large shallow bowl, combine the chicken, red peppers, aubergine, courgettes, olive oil, lemon juice, salt and pepper. Toss well to coat.

4. Heat a large griddle or non-stick frying pan over medium-high heat. Pan-fry the chicken for about 3 minutes per side, until golden and cooked through. Cook in batches if necessary.

5. Heat a second pan or clean the griddle and char-grill the vegetables for about 2 minutes per side, until tender and lightly charred.

6. To serve, stack the chicken, vegetables and rocket on plates. Spoon over the pesto mayonnaise and serve immediately.

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Storage

• Freezer: No

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Serve with

• Crusty bread or flatbreads

• New potatoes or a simple grain salad

• Extra lemon wedges

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Source

Adapted from a Daily Dish recipe.

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Tags

main, chicken, gluten-free, quick