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Grilled chicken with pesto pasta and Feta salad

  
Prep time 30 minutes

Ingredients

Chicken fillets

Iceberg lettuce

Croutons garlic and herb

Feta cheese

Pine nuts

Sesame seeds

Onion

Olives

Tomatoes

Garlic

Salt

Pepper

Onion salt

Olive oil

Pasta

Pesto

Method

1. Butterfly chicken fillets and baste in olive oil. Season with onion salt, garlic, salt and pepper. Heat griddle pan until hot. Add chicken to the pan and cook for 4 minutes each side until white throughout.

2. Cook pasta and leave to side to cool.

3. Chop iceberg lettuce, onion, tomato and olives. Add to serving plate topped with toasted sesame seeds, croutons and crumbled feta. Drizzle olive oil and Season with salt and pepper.

4. Add pesto to pasta and sprinkle with toasted pine nuts. Add to serving dish.

5. Slice grilled chicken and serve with pasta and salad.

Wine recommendation

A Loire Sauvignon Blanc