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
- Basil, Fresh
- Black Pepper
- Salt
- Lemon Juice
- Red Pepper, Fresh, Diced
- Garlic, Fresh, Chopped
- Chicken, Breast Strips, Cooked
- Feta Cheese, Crumbled
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