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Chicken Pizzaiollo

Ingredients

Chicken breast 200 gr
Fettuccini spinach 60 gr
Mozzarella cheese 30 gr
Tomato sauce 50 gr
Pesto sauce 10 gr
Oil corn 5 cl
Butter 10 gr

Preparation Method
  • Boil some water in a deep pot. Cook the fettuccini "al dente".
  • Slice the mozzarella cheese.
Cooking Method
  • Heat up corn oil with some butter. Pan-fry the chicken breast.
  • Slice in 3 equal pieces. Glaze with the mozzarella cheese under the salamander.
  • Heat up the fettuccini and toss with the hot butter.
  • Heat up the tomato sauce.
Serving Method
  • Make 3 large dots with the tomato sauce.
  • Place 1 piece of chicken on each dot.
  • Arrange the fettuccini in the middle.
  • Drizzle with the pesto.