Entrées

Pesto Chicken

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Pesto Chicken

Prep Time20 minutes
Total Time20 minutes
Course : Entree
Servings : 25 Portions
Calories : 240kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spatula
  • Food Processor or Blender
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 100 ml Olive Oil extra virgin
  • 30 gm Basil fresh
  • 1 ⅓ tsp Black Pepper
  • 1 tsp Salt
  • 50 ml Lemon Juice
  • 125 gm Garlic fresh, chopped
  • 500 gm Bell Pepper fresh, diced
  • 2 kg Chicken Breast cooked, strips
  • 250 gm Feta Cheese crumbled

Instructions

  • 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 ½ 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

Notes