Open Faced Chicken Sandwich with Basil Pesto
Slices of toasted bread smeared with generous amount of basil pesto, topped with pan-fried chicken.
Equipment
- Pan
- Mixer grinder
Ingredients
Ingredients for Basil Pesto
- 3 Handfuls Basil Leaves
- 50 gm Pine Nuts
- 2-3 Cloves Garlic
- 1 tsp Lemon Zest
- ½ tsp Salt
- 3 tbsp Olive Oil
- 3 tbsp Parmesan Cheese
Other Ingredients
- 2 tbsp Olive Oil
- 400 gm Chicken Breast
- 1 Medium-Sized Onion; Thinly Sliced
- 1 tsp Salt
- ½ tsp Black Pepper Powder
- 1 tbsp Lemon Juice
In addition
- 5-6 Slices Bread
- Fresh Basil Leaves for garnishing
- Grated Parmesan Cheese for garnishing
Instructions
Method for making Basil Pesto
- Start with making the basil pesto. For this, grind pine nuts, lemon zest and garlic.
- Add fresh basil leaves.
- Add salt, parmesan cheese and olive oil.
- Grid to a fine paste.
- Pesto is ready. Keep it aside.
Preparing the chicken
- Wash and cut chicken breast into cubes. Add salt, pepper and lime juice. Keep it aside.
- Heat oil in a pan. Add onion slices and fry them on medium heat till they turn tranlucent.
- Add chicken and cook it on high heat. Keep it aside.
Next Steps
- Toast bread slices.
- Spread a generous amount of pesto.
- Top it with cooked chicken.
- Garnish with fresh basil leaves and parmesan cheese and serve.