Rosemary and Lemon Crispy Chicken Sandwich
Directions
- 1Toast the pine nuts in a frying pan until golden and crispy.
- 2Make the green pesto by grinding together basil leaves, garlic, salt, pine nuts, and olive oil in a pestle and mortar. Add parmesan cheese and mix.
- 3Cook the chicken thighs in a frying pan with lemon and rosemary until golden and crispy.
- 4Make the red pesto by grinding together sundried tomatoes, roasted peppers, basil leaves, garlic, pine nuts, and olive oil in a pestle and mortar. Add parmesan cheese and mix.
- 5Toast the bread slices in a frying pan.
- 6Spread the red pesto on one slice of bread.
- 7Layer the cooked chicken on top of the red pesto.
- 8Place mozzarella cheese slices on top of the chicken.
- 9Top with the other slice of bread and cut in half.
- 10Spread the green pesto on top.
Ingredients
- 1 small jar pine nuts
- 1 handful basil leaves
- 2 cloves garlic
- 1 pinch salt
- 1 tablespoon olive oil
- 1 handful parmesan cheese
- 4 chicken thighs
- 1 lemon
- 1 sprig rosemary
- 1 handful sundried tomatoes
- 1 handful roasted peppers
- 2 slices mozzarella cheese
- 2 slices bread
Equipment
frying panpestle and mortarknifegrater
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