Grilled Chicken and Pesto Piadina
Prep:  30 minutes
Cook:  30 minutes
Serves:  4
Average: 4.7 (10 votes)
Difficulty:
Cuisine:
Saved:
Italian
70
Recipe by: Perfect Italiano
Piadina is an Italian flatbread that's a great alternative in this recipe to regular bread. Grilled chicken, melting mozzarella and pesto are a classic flavour combination.
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Grilled Chicken and Pesto Piadina
Ingredients:
Flatbread
Pesto
Method:
Flatbread
  1. In a large bowl, mix together the flour, yogurt and a generous pinch of salt. Once a dough forms, transfer to a clean surface and knead for 5 minutes or until smooth (use extra flour if the mixture is too wet). Divide the dough into 4 pieces. Use a rolling pin to roll the pieces into flatbread (around 5mm thick), using extra flour if needed
  2. Place a large non-stick fry pan over a medium high heat and brush with olive oil. Fry the bread for 3 minutes on each side or until charred and puffed. Set aside on a large plate and cover with a clean tea towel to keep warm
Pesto
  1. Place all the pesto ingredients into a food processor. Blend together until a coarse pesto forms. Season to taste with salt and pepper. Set aside in a jar or bowl (any left-over pesto can be refrigerated for up to a week)
  1. Place a grill pan over a medium high heat and brush with olive oil. Season the chicken generously with salt and pepper and cook in batches, grilling for 3 minutes on each side or until cooked through. Remove from the pan, cover with foil and set aside to keep warm
  2. To assemble the piadinas, spread a spoonful of pesto over one half of the flatbread. Add a few pieces of chicken, some slices of tomato and a few extra rocket leaves. Top with the Perfect Italiano Mozzarella. Fold the bread over in half and return to a fry pan. Over a medium heat, cook for 3 minutes on each side or until the cheese has melted. Serve immediately
Tips & Hints:
  • Use pre made Turkish style flat bread for a quicker alternative.
Perfect Italiano Extra Sharp Parmesan bag
Perfect Italiano Mozzarella
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