Chicken scallops with pesto red

09652 ESCALOPES of CHICKEN RED PESTO INGREDIENTS for 4 PEOPLE 4 chicken breasts, 4 tablespoons of olive oil, 200 g of mozzarella in a single piece, butter to grease the dish.

Red pesto: 2 Sun-dried tomatoes in oil, a red pepper, 3 tablespoons olive oil 3 cloves garlic, 4 tablespoons of pine nuts, 4 tablespoons tomato paste, 24 basil leaves, 4 tablespoons grated pecorino cheese, chopped pepper and parsley for garnish, salt, pepper.

Prepare your pesto: drain the sun-dried tomatoes and mince; with a knife, Peel the peppers open it in half, remove the seeds and filaments and cut the flesh into small pieces, which you will find for 10 minutes over medium heat, in hot oil.

Add salt and pepper, add the crushed garlic, pine nuts, tomato paste and dried tomatoes.

Let simmer for 5 minutes, until the liquid absorption.

Let cool, pour the mixture in a blender, add the Basil and cheese and blend until a thick puree and homogeneous.

Preheat oven to 180° and one or two buttered Ovenware.

Gently, carve the chicken breasts lengthwise, spread the pulp and the cannoli with red pesto.

Cover them with a break off of wood, put them in dishes, decorate with olive oil, sprinkle the pretzels and pepateli.

Cook the stuffed chicken breasts for 30 minutes in hot oven: must be golden.

Cut the mozzarella into slices, spread it on chicken breasts and finish cooking for another 5 minutes on the grill of the oven.

Pour the Escalopes in individual plates, drizzle with cooking sauce, decorated with parsley and bits of pepper and serve.