Pesto Chicken
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 sprigFood Accompany: Appropriate sides such as the Cream Corn Barley Risotto
Notes
