Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 30 g pine nuts
- 400 g cherry tomato (s)
- 300 g mini mozzarella
- 1 bunch basil
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 2 tablespoon pesto, green
- 2 piece (s) chicken breast fillet (s)
- 2 tablespoon olive oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a pan until golden brown and set aside.
- Wash the cherry tomatoes, quarter them and place in a bowl with the mini mozzarella balls. Wash and tear the basil and add to the tomatoes as well.
- Meanwhile, heat some oil in the pan and sear the chicken breast briefly on both sides at a high temperature. Then finish cooking over medium heat.
- Mix the green pesto with the olive oil and balsamic vinegar and pour over the tomato and mozzarella mixture.
- Arrange everything on a plate, season the chicken breast with salt and pepper, cut into slices and pour over and finally garnish with the pine nuts.
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