Birds Eye Southern Fried Chicken & Pesto Melt
Your favourite freezer staple just got a Twisted makeover with our mouthwatering Birds Eye Southern Fried Chicken & Pesto Melt recipe.
30 minutes cook
Ingredients
- 4Birdseye Southern Fried Chicken Grills
- 2garlic cloves
- 1 tspsea salt
- 30g pine nuts
- 15g basil leaves
- 4 tbsp parmesan
- 175mlolive oil
- 2fresh mozzarella
What you'll need:
Our delicious new recipe comprises Birds Eye Southern Fried chicken along with a delicious side serving of a creamy pesto melt. Get the recipe below.
Method
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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