Pesto- 1/3 cup (50g) pine nuts, toasted
- 3 cups fresh basil leaves
- 1 garlic clove, crushed
- 2/3 cup (80g) Perfect Italiano™ Traditional Parmesan Grated
- 2/3 cup (165ml) olive oil
Panzanella Salad- 2 large (500g) chicken breasts, trimmed
- ½ cup (130g) pesto
- 500g mixed cherry tomatoes, halved
- 1 (100g) small red onion, thinly sliced
- 150g croutons
- ½ cup (45g) Perfect Italiano™ Traditional Parmesan Shaved
- ½ cup (approx. 1/4 bunch) basil leaves, roughly torn
| Pesto- Place pine nuts, basil, garlic, parmesan and olive oil in a small food processor and process until finely chopped. Set aside
Panzanella Salad- Preheat the oven to 180°C/160°C (fan forced)
- Coat chicken in the pesto and place into an ovenproof dish. Bake for 15 minutes, or until cooked through, set aside to cool
- To make the salad, combine the tomatoes and onion into a large salad bowl
- Shred the chicken and add to salad bowl along with croutons and half the parmesan cheese. Toss gently to combine
- Drizzle over any remaining pan juices and garnish with the remaining parmesan and torn basil
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