Summary

Ingredients

• 400 g chicken breast
• 1 tablespoon rapeseed oil
• 1 large ciabatta
• 1 tomato (s)
• 1 mozzarella
• 1 bunch parsley, smooth
• 1 bunch basil, put 8 leaves aside
• 1 clove garlic
• 50 g pine nuts
• 50 ml olive oil
• 100 ml sunflower oil
• 1 tablespoon lime juice
• 50 g parmesan, freshly rated
• Cayenne pepper

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Instructions

1. For the pesto, chop the pine nuts, roast without fat, puree with oil, chopped garlic, lime juice, parmesan, parsley and basil, season with salt and cayenne pepper.
2. Cut the chicken breasts into four pieces and season with salt and pepper. Sear until golden brown in 2 to 3 minutes and finish cooking in the oven at 180 ° C in approx. 10 minutes.
3. Wash the tomato, remove the stalk and cut into slices. Drain the mozzarella, dry with kitchen paper and cut into eight slices. Season both with salt and pepper.
4. Cut the ciabatta bread into four burgers. Brush the lower halves of the burger with pesto, place the chicken breast, tomato, mozzarella and 2 basil leaves on top and cover with the upper half.