A warm toasted ciabatta filled with juicy chicken, basil pesto, melted mozzarella and fresh rocket. A quick café-style lunch that is easy to make at home.
Pesto Chicken & Mozzarella Ciabatta
Description
A warm toasted ciabatta filled with juicy chicken, basil pesto, melted mozzarella and fresh rocket. A quick café-style lunch that is easy to make at home.
Ingredients
Ingredients
Instructions
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Slice each chicken breast horizontally to make thinner pieces. Rub with the olive oil and season lightly.
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Heat a frying pan over a medium-high heat and cook the chicken for 4–5 minutes on each side, or until cooked through. Rest for 2 minutes, then slice.
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Split the ciabatta rolls and spread the cut sides with pesto.
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Layer the chicken and mozzarella over the bottom halves. Place under a hot grill for 2–3 minutes until the mozzarella melts.
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Add the rocket and tomatoes, if using, then replace the ciabatta tops and serve immediately.
Note
Cooked leftover chicken can be used instead; simply warm it before assembling. For an extra-crisp ciabatta, toast the cut sides briefly before adding the filling.
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