All the Italian flavours in one dish. The combination of sun-dried tomato pesto and basil pesto is absolutely fantastic. Served with creamy risotto rice makes this just perfect.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Drain the dried tomatoes and cut into small pieces. Roast the pine nuts in a pan and chop into small pieces. Peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Finely chop the pulp.
In a high vessel, blend the pine nuts with the tomatoes, garlic, chili, Parmesan and olive oil with a hand blender and season with salt and pepper.
Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine the chicken with the sun-dried tomato pesto. Toss well to combine and let sit for ca. 15-20 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. Wash the cherry tomatoes carefully and leave on the panicle. Spread the chicken on the baking sheet and place the cherry tomatoes in between. Roast for 20 minutes, until tender and the tomatoes start to burst.
In the meantime, heat a medium pot over medium high heat with olive oil. Add the rice and sauté for about 2 minutes. Gradually add the vegetable broth and stir. Simmer the risotto for about 20 – 25 minutes until the risotto is still firm to bite.
For the mozzarella balls, peel the garlic clove. In a mortar finely grind the garlic with the sea salt.
Wash the basil, shake dry, pluck the leaves, and add to the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto.
Drain the mozzarella balls. In a bowl, mix the mozzarella balls with the pesto, till evenly coated.
To serve, top the risotto rice with sun-dried tomato chicken, cherry tomatoes and basil mozzarella balls. Garnish with fresh basil.
Preparing In The Kitchen
Drain the dried tomatoes and cut into small pieces. Roast the pine nuts in a pan and chop into small pieces. Peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Finely chop the pulp.
In a high vessel, blend the pine nuts with the tomatoes, garlic, chili, Parmesan and olive oil with a hand blender and season with salt and pepper.
Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine the chicken with the sun-dried tomato pesto. Toss well to combine and let sit for ca. 15-20 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. Wash the cherry tomatoes carefully and leave on the panicle. Spread the chicken on the baking sheet and place the cherry tomatoes in between. Roast for 20 minutes, until tender and the tomatoes start to burst.
In the meantime, heat a medium pot over medium high heat with olive oil. Add the rice and sauté for about 2 minutes. Gradually add the vegetable broth and stir. Simmer the risotto for about 20 – 25 minutes until the risotto is still firm to bite.
For the mozzarella balls, peel the garlic clove. In a mortar finely grind the garlic with the sea salt.
Wash the basil, shake dry, pluck the leaves, and add to the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto.
Drain the mozzarella balls. In a bowl, mix the mozzarella balls with the pesto, till evenly coated.
To serve, top the risotto rice with sun-dried tomato chicken, cherry tomatoes and basil mozzarella balls. Garnish with fresh basil.
