Mozzarella filled with oven-baked chicken breast
Here is the original recipe for mozzarella filled with oven-baked chicken breast, pea pesto and tomatoes!
1 pack of AIA Aequilibrium oven-baked Chicken Breast
200 g peas
3 vine tomatoes
100 g basil
30 g blanched almonds
Green sakura cress
4 spoonfuls of poppy seeds
Extra virgin olive oil
Fresh mint leaves
Mozzarella filled with AIA Aequilibrium oven-baked chicken breast is the ideal recipe for presenting as a light and enticing starter, for taking to the office as a gourmet lunch or serving as a quick and fresh one course meal at a last minute lunch or dinner. This recipe is versatile, tasty and attractive; it will appeal to you with its simplicity and irresistible taste. Stuffed mozzarella is a triumph of spring colours and flavours, making lunch or dinner an authentic pleasure.
Here is the full recipe for making mozzarella filled with AIA Aequilibrium oven-baked chicken breast, pea pesto sauce and tomatoes!
Prepare a tomato concasse by cutting the tomatoes in half, removing the seeds and dicing them evenly. Now prepare the pea pesto sauce. Start by cooling the blender beaker in the freezer for about 10 minutes. Put the shelled peas, basil, blanched almonds and a pinch of salt into the beaker. Blitz and gradually add a drizzle of oil.
When you have obtained a pesto sauce that is not quite homogenized, add a few whole peas to it. Cut the mozzarella in half and dab it with absorbent kitchen paper. Fill the mozzarella as if it were a bread roll and add the pea pesto sauce, tomatoes, AIA Aequilibrium oven-baked chicken breast and some cress. Garnish the mozzarella with poppy seeds and a few mint and basil leaves.