For the basil almond pesto
2 tablespoon(s) olive oil
50 g basil leaves
1 clove of garlic
100 g almonds
30 g balsamic vinegar
100 g parmesan cheese
For the chicken
4 chicken, breast fillets
1 tablespoon(s) olive oil
For the veggies
1 yellow bell pepper
1 red bell pepper
1 zucchini
1 eggplant
2-3 tablespoon(s) olive oil
2 tablespoon(s) balsamic vinegar, with honey
To serve
basil leaves
1 teaspoon(s) olive oil


1.For the filling
2.In a food processor, add the olive oil, coarsely chopped garlic, basil, salt and pepper. Beat thoroughly, until the garlic and basil have dissolved completely.
3.Add the almonds, lemon zest and balsamic vinegar. Beat thoroughly, until the almonds are completely ground and incorporated.
4.Add the parmesan and pulse for a few seconds, just to combine with the rest of the ingredients.
5.For the chicken
6.Preheat oven to 180* C (350* F) Fan.
7.Place a pan over high heat.
8.To butterfly the chicken fillets, use a sharp knife to cut them in half, lengthwise, making sure you do not cut all the way to the end to separate.
9.Add the olive oil, salt and pepper. Spread over surface.
10.Wrap into a roll and add to the hot pan. Sauté until golden on all sides and transfer to a baking pan.
11.Bake for 20-25 minutes.
12.For the veggies
13.Place a grill pan over high heat.
14.Chop the bell peppers into large pieces, cut the zucchini into slanted slices and the eggplant into thin slanted slices.
15.Transfer veggies to a bowl and add salt, pepper, olive oil and balsamic vinegar. Toss to coat.
16.Add the veggies to the hot grill pan in batches. Cook for 2-3 minutes on each side, until they are cooked through.
17.Serve chicken rolls with pan roasted veggies, basil leaves, pepper and olive oil.

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