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Fan chicken with pesto and vegetables

Fan chicken with pesto and vegetables

Preparation time:
35 min
Difficulty level:

Nutritional values:

11 g
60 g
25 g


Tomatoes (fresh)Tomatoes (fresh)½ (75 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)¼ (37,5 g)
Leeks, leeks (fresh)Leeks, leeks (fresh)¼ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
MozzarellaMozzarella 60 g
Chicken breast, chicken breast (organic quality)Chicken breast, chicken breast (organic quality) 200 g
Pesto RossoPesto Rosso 2 Teaspoon


Step 1:
Preheat the oven to 180° C convection oven. Provide a medium sized casserole dish.
Step 2:
Wash and dice the vegetables or cut them into thin rings and place them in the baking dish. Season vegetables with salt and pepper to taste.
Step 3:
Briefly rinse chicken breast, pat dry and remove excess sinew. Using a sharp knife, make a fanned incision along the length of the chicken breast (be careful not to cut through the chicken breast).
Step 4:
Now rub the chicken breasts each with 1 tablespoon Pesto Rosso. Cut the mozzarella into slices as well and fill one slice in each fan of the chicken. Season with salt and pepper.
Step 5:
Place the chicken breasts on top of the vegetables in the baking dish and bake in the oven for about 25 min. Arrange the dish on a plate and enjoy.

Macronutrient distribution:

The recipe Fan chicken with pesto and vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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