GRILLED CHICKEN AND PESTO PIADINA
A Simple Grilled Chicken pesto Piadina recipe is ideal for a quick mid-week dinner.
for 2-3 servings
145g self-raising flour
125g plain yoghurt
2 cups basil leaves
300g Grated Parmesan, Grated Mozzarella Cheese
1/3 cup roasted cashews
1/4 cup olive oil
2 tbsp lemon juice
2 cloves garlic
400g shredded chicken
2 sliced tomatoes
1/2 cup baby rocket leaves
In a large bowl, mix the flour, yogurt and a pinch of salt. Mix it well and knead a dough in a clean surface for 5-7 minutes.
Divide the dough into 4 pieces. Roll the pieces into 5mm thick flatbread, sprinkle some flour if needed.
Place a non-stick fry pan over a medium high heat and brush with olive oil. Fry the bread until puffed. Set aside on a large plate.
Place Grated Parmesan Cheese, basil leaves, roasted cashews, olive oil, garlic, and lemon juice into a blender and make a pesto. Season to taste with salt and pepper. Set aside in a bowl.
Place a grill pan over a medium high heat and brush with olive oil. Season the chicken generously with salt and pepper and cook in batches, grilling until cooked through. Remove from the pan and set aside to keep warm
To assemble the piadinas, spread 2-3 spoons of pesto over one half of the flatbread. Add a few pieces of chicken, some slices of tomato and a few rocket leaves. Top with the grated Mozzarella Cheese.
Fold the bread over in half and return to a fry pan. Over a medium heat, cook each side until the cheese melts. Serve Hot with a Leafy Salad.