Birds Eye Southern Fried Chicken & Pesto Melt

Done in 30 mins

Tom Jackson

Dish by Tom Jackson

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Place the Birdseye Southern Fried Chicken Grills on a baking tray and bake for the time shown on the packaging.

Meanwhile, use a mortar and pestle to crush the garlic cloves with the sea salt until you have a smooth paste. If you don't have a mortar and pestle a blender is fine!

Add the pine nuts and continue grinding until they too are incorporated into the paste.

Add the basil leaves a handful at a time and continue grinding until they are completely pulverised. 

Add the parmesan and gradually pour in the olive oil until you have a thick emulsified sauce. 

Remove the Birdseye Southern Fried Chicken Grills from the oven and spoon some of the pesto on top. 

Top with the torn mozzarella and place in the oven for a few minutes to melt the cheese.

Serve with mashed potatoes, a sprinkling of extra parmesan and some basil leaves as a garnish.

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Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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