Grilled chicken pesto with rocket salad

    1 hour 20 min

    Chargrilled chicken breast marinated in pesto served with a rocket and Parmesan cheese salad. I have served here with chips and a tomato and aubergine chutney.

    Samantha's Supper

    Kent, England, UK
    4 people made this

    Serves: 2 

    • 2 small skinless chicken breast fillets
    • 2 teaspoons pesto
    • salt and pepper to taste
    • 1/2 lemon, juiced
    • 2 handfuls rocket leaves
    • 1/2 red onion, sliced
    • Parmesan cheese shavings, to garnish
    • extra virgin olive oil
    • balsamic vinegar

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. Using your fingertips, rub the pesto into the chicken on both sides. Cover and chill for at least 1 hour.
    2. With a sharp knife make a cut into the chicken breast lengthways and cut to open like a book. Place a layer of cling film over top and bash the chicken with a rolling pin to flatten out into an escalope. Repeat.
    3. Heat the chargriller or BBQ and cook the chicken until cooked, about 5 minutes each side depending on the size. Squeeze a little lemon juice over and seasoning.
    4. Plate up with the chicken first. Top with rocket, onion and Parmesan shavings. Pour over a little olive oil and balsamic. Serve.

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