John Myers
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Pesto Chicken with Pecorino
The perfect pesto chicken with pecorino recipe with a picture and simple step-by-step instructions.
Seasoning marinade for the chicken
- 1 Red pepper
- 1 Onion red
- Salt and pepper
- 500 g Chicken breast fillet
- Chilli flakes
- 300 g Pecorino
- 2 tbsp Extra virgin olive oil
- Basil leaves
- 2 tbsp Pesto green
- 1 tbsp Creme fraiche Cheese
- 1 tsp Grated lemon peel
- 1 pinch Sugar
preparation
- Wash the zucchino, clean, cut in half, core and cut into fine strips. Wash, quarter and clean the pepper. Peel and quarter the onion. Cut both into fine strips. Mix the vegetables and onion, season with salt and pepper. Cut the cheese into approximately 5 mm thick slices.
Marinate the chicken
- Rinse the chicken with cold water, pat dry and cut into fine strips. Mix the lemon zest with the crème fraîche and the pesto. Season with sugar, salt and pepper and stir into the chicken strips.
baked – done!
- Spread the vegetables in the pans, then place the chicken strips on top. Season with chilli to taste, top with the cheese and drizzle with a little oil. Bake in the raclette maker for about 10 minutes until the chicken is cooked through. Garnish with basil.
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