• 150g Sacla classic basil pesto
  • 4 skinless chicken breasts
  • 250g Galbani mozzarella maxi bag
  • 250g baby plum tomatoes, halved lengthways
  • Handful rocket


  1. 1

    Carefully almost cut each chicken breast in half horizionally, so that it opens up into one large, thin breast.

  2. 2

    Score a few lines on both sides, then rub all over with half the pesto and a little olive oil. Set aside to marinate for a few minutes.

  3. 3

    Grill the chicken for 3-4 minutes on each side until cooked through.

  4. 4

    Meanwhile, tear the mozzarella into rough pieces, and toss with the rest of the pesto.

  5. 5

    Arrange the tomatoes & rocket on plates, add the mozzarella and top with the hot chicken. Buonissimo!

  6. 6

    *All information included in this recipe has been provided by Sacla.

Nutritional Details

Each serving provides
  • Energy 2227kj 532kcal 27%
  • Fat 32.9g 47%
  • Saturates 9.4g 47%
  • Sugars 2.1g 2%
  • Salt 1.2g 20%

% of the Reference Intakes

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