John Myers
Ingredients for 4 servings:
- 30 g pine nuts
- 400 g cherry tomatoes
- 300 g mini mozzarella
- 1 bunch of basil
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp pesto, green
- 2 pieces of chicken breast fillet(s)
- 2 tbsp olive oil for frying
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes
Low-carb
Toast the pine nuts in a pan until golden brown and set aside. Wash and quarter the cherry tomatoes and place them in a bowl with the mini mozzarella balls. Wash and tear the basil, and add it to the tomatoes. Meanwhile, heat a little oil in a pan and briefly sear the chicken breast on both sides over high heat. 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, slice it, and arrange it on top, then garnish with the pine nuts.
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