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Baked Pesto Chicken

  • Chicken Breast (1kg) 10 pc
  • Corn Oil 80 ml
  • Knorr Pesto Herb Paste 100 g

Before Serving

  • Dark Rye Bread, grilled 20 pc
  • Romaine Lettuce, washed, drained 300 g
  • Anchovies, slices 100 g
  • Quail Egg, pan fried 10 pc
  • Coriander Cress 20 g
  • Red Onion, sliced 40 g
  1. Baked Pesto Chicken

    • Marinate chicken breast with Pesto Herb Paste and oil for 2hrs.
    • Pan sear chicken breast till golden brown on each side.
    • Finish off in a preheated oven at 180°C for 8mins.
    • After which, remove from oven and rest chicken before slicing.
  2. Before Serving

    • Prep salad accordingly, grill the rye bread on both sides.
    • Pan fry quail eggs and sliced sardines, rinse romaine lettuce.
    • Place sandwich filling onto grilled rye bread, add on pesto chicken slices.
    • Drizzle Caesar Dressing over filling and garnish with mustard cress and red onion slices.