Chicken Breast With Roasted Red Peppers, Mozzarella And Pesto – a delicious recipe with water, thyme, rosemary, chicken breast, extra virgin olive oil, basil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Fill a large pot about two-thirds full of water. Bring to a gentle simmer and add thyme, rosemary, salt and pepper. Place the chicken in the poaching liquid and simmer until cooked through. Let the chicken cool in the liquid, then remove and slice about 1/4-inch thick. Brush chicken slices with olive oil and top with basil leaves.
2
Place 4 slices of bread on a cutting board. Layer the chicken slices evenly over each; spread with 1 tablespoon pesto. On the remaining 4 pieces of bread, place the roasted red pepper strips and sliced mozzarella. Toast all 8 slices of bread in a toaster oven until the cheese is melted and starting to bubble. Remove and top chicken and pesto bread slices with the bread holding the pepper strips and mozzarella.
448
kcal
Calories
23
g
Fat
8
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 8 cups water, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 lb boneless skinless chicken breast, and more.
Yes, Chicken Breast With Roasted Red Peppers, Mozzarella And Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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