Focaccetta pollo e pesto
How to make Focaccetta pollo e pesto
Thaw the focaccetta and bake briefly for 7-8 minutes at 200°C or toast under the grill.
Cut the chicken fillets into thin stripes and marinate them in olive oil and finely chopped herbs.
Grill the fillets until they are nice and brown and are cooked through.
Rub the pesto into the base of the focaccetta and fill with spinach leaves, grilled chicken, avocado and, if required, pesto dressing.
Garnish with fried pine nuts and wafer-thin slices of Parmesan cheese.
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