Summary

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

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Instructions

1. Roast the pine nuts in a pan until golden brown and set aside.
2. 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.
3. 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.
4. Mix the green pesto with the olive oil and balsamic vinegar and pour over the tomato and mozzarella mixture.
5. 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.