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Le Chaudron recipe
Poulet plancha pesto
Griddled pesto and mozzarella stuffed chicken
⏱ 25 minServes 2Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2chicken cutlets150 g (5 oz)
2 tbsppesto
200 g (7 oz)cherry tomatoes
1 tbspolive oil
1 tbsppine nuts
100 g (3½ oz)light mozzarella
1 tbspbasil
- 2 chicken cutlets 150 g (5 oz)
- 2 tbsp pesto
- 200 g (7 oz) cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp pine nuts
- 100 g (3½ oz) light mozzarella
- 1 tbsp basil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Butterfly the chicken breasts with a sharp knife, opening them like a book.
- Spread 1 tablespoon pesto inside each and add a few thin slices of mozzarella.
- Close them up and secure with a toothpick.
- Heat a griddle over medium-high heat (220°C / 425°F) with the olive oil.
- Cook for 5 minutes per side until the chicken is cooked through and the cheese melted.
- Meanwhile, toast the pine nuts in a dry skillet for 2 minutes, stirring often.
- Halve the cherry tomatoes and griddle for 3 minutes, stirring.
- Plate the chicken with the tomatoes and sprinkle with the pine nuts and chopped basil.
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