Rosemary and Lemon Crispy Chicken Sandwich

1 mins
Serves 1
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Directions

  1. 1Toast the pine nuts in a frying pan until golden and crispy.
  2. 2Toast the pine nuts in a frying pan until golden and crispy.
  3. 3Toast the pine nuts in a frying pan until golden and crispy.
  4. 4Make 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.
  5. 5Make 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.
  6. 6Make 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.
  7. 7Cook the chicken thighs in a frying pan with lemon and rosemary until golden and crispy.
  8. 8Cook the chicken thighs in a frying pan with lemon and rosemary until golden and crispy.
  9. 9Cook the chicken thighs in a frying pan with lemon and rosemary until golden and crispy.
  10. 10Make 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.
  11. 11Make 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.
  12. 12Make 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.
  13. 13Toast the bread slices in a frying pan.
  14. 14Toast the bread slices in a frying pan.
  15. 15Toast the bread slices in a frying pan.
  16. 16Spread the red pesto on one slice of bread.
  17. 17Spread the red pesto on one slice of bread.
  18. 18Spread the red pesto on one slice of bread.
  19. 19Layer the cooked chicken on top of the red pesto.
  20. 20Layer the cooked chicken on top of the red pesto.
  21. 21Layer the cooked chicken on top of the red pesto.
  22. 22Place mozzarella cheese slices on top of the chicken.
  23. 23Place mozzarella cheese slices on top of the chicken.
  24. 24Place mozzarella cheese slices on top of the chicken.
  25. 25Top with the other slice of bread and cut in half.
  26. 26Top with the other slice of bread and cut in half.
  27. 27Top with the other slice of bread and cut in half.
  28. 28Spread the green pesto on top.
  29. 29Spread the green pesto on top.
  30. 30Spread the green pesto on top.

Ingredients

  • 1 small jar pine nuts
  • 1 small jar pine nuts
  • 1 small jar pine nuts
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 handful parmesan cheese
  • 1 handful parmesan cheese
  • 1 handful parmesan cheese
  • 4 chicken thighs
  • 4 chicken thighs
  • 4 chicken thighs
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 handful sundried tomatoes
  • 1 handful sundried tomatoes
  • 1 handful sundried tomatoes
  • 1 handful roasted peppers
  • 1 handful roasted peppers
  • 1 handful roasted peppers
  • 2 slices mozzarella cheese
  • 2 slices mozzarella cheese
  • 2 slices mozzarella cheese
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread

Equipment

frying panpestle and mortarknifegrater