Let me introduce myself; I ‘m Ellen, founder of the food & lifestyle blog Made by Ellen. I’m also a mom of two and I live with my husband and kids in ‘t Gooi. With a mother and father as a chef and sommelier, I spent my childhood eating and drinking. Food and cooking has always played a central role in my life. My starting point in coming up with dishes, is that everybody can enjoy them, both young and old. The result; very accessible dishes.Ingredients (for 4 persons)
4 chicken breasts – 3 tablespoons (homemade) pesto – 40 grams of finely grated pecorino cheese – 75 grams breadcrumbs – 1 tablespoon olive oil – fresh pepper.
Cut the chicken breasts into strips and place in a large bowl. Put 3 tablespoons of pesto in the chicken and stir thoroughly until all chicken has a layer of pesto. When the pesto feels a little dry, add a tablespoon of olive oil (if it already feels dry, your cheese will no stick well).
Add the cheese and stir through. Press a little so that the cheese don’t let go right away. Sprinkle the breadcrumbs over the chicken and press everything firmly.
Heat a large frying pan over high heat. When it’s very hot, add a dash of olive oil. Note that the oil doesn’t burn.
Put the chicken pieces in the pan and fry until they’re golden brown. Turn the chicken pieces then carefully and cook the other side until the chicken is cooked through and golden brown. When the chicken is done, remove from the pan and serve with a slice of lemon if necessary.
Tip: Make sure that the chicken really is golden brown before you flip it over, because the more you move the chicken, the greater the chance that the paneer layer of the chicken releases.
Using homemade pesto is really the best. If you don’t have time to make it, then buy pesto at the caterer. This tastes really very different from a jar.
TIP: Combine this recipe with a delicious fennel risotto!