Focaccetta pollo e pesto
Cooking Time
30 mins
Serving Suggestion
1 person
Difficulty
Allergy information
How to make Focaccetta pollo e pesto
1
Thaw the focaccetta and bake briefly for 7-8 minutes at 200°C or toast under the grill.
2
Cut the chicken fillets into thin stripes and marinate them in olive oil and finely chopped herbs.
3
Grill the fillets until they are nice and brown and are cooked through.
4
Rub the pesto into the base of the focaccetta and fill with spinach leaves, grilled chicken, avocado and, if required, pesto dressing.
5
Garnish with fried pine nuts and wafer-thin slices of Parmesan cheese.
Other Ingredients
Fresh chicken fillet
Olive oil or sunflower oil
Pesto
Avocado or guacamole
Young spinach leaves
Parmesan cheese, pine nuts, salt and pepper