Prep Time: 20 Minutes
Cook Time: 0 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spatula
- Food Processor/Blender
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Olive Oil, Extra Virgin
- 100 ml / 3.4 fl oz
- Basil, Fresh
- 30 gm / 1.1 oz
- Black Pepper
- 7 ml / 1.4 tsp
- Salt
- 5 ml / 1 tsp
- Lemon Juice
- 50 ml / 1.7 fl oz
- Garlic, Fresh, Chopped
- 125 gm / 4.4 oz
- Red Pepper, Fresh, Diced
- 500 gm / 1.1 lbs
- Chicken, Breast Strips, Cooked
- 2 kg / 4.4 lbs
- Feta Cheese, Crumbled
- 250 gm / 8.8 oz
Method
- In a food processor, place the first 6 ingredients and pulse until incorporated into the pesto.
- Wash red peppers and remove the core. Diced red peppers.
- In a large bowl, gently combine all ingredients with a spatula.
- In 1⁄2 size- 2” deep production pans, portion pesto chicken into small piles.
- Cover with plastic wrap and store in the refrigerator until plating.
- Plate one portion of pesto chicken on service dishware.
- Serve Hot or Cold with a side dish.
Garnish: Parsley sprig
Food Accompany: Appropriate sides such as the Cream Corn Barley Risotto