Chicken Evalina Recipe
Grilled or crispy chicken with a sundried tomatoes, pesto cream sauce topped with mozzarella on a Portuguese Roll
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Ingredients
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Chicken
Pesto Cream Sauce
Assembly
Method
Chicken Preparation
- 1
Prepare the Grill/Oven
Preheat the grill to medium-high heat (about 375°F to 400°F) or preheat the oven to 400°F if baking.
- 2
- 3
Marinate Chicken
Coat the chicken breasts in the marinade and let them sit for at least 15 minutes.
- 4
Cook Chicken
Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. If baking, place on a baking sheet and bake for 25-30 minutes.
- 5
Rest Chicken
Once cooked, let the chicken rest for a few minutes before slicing it.
Pesto Cream Sauce Preparation
- 6
Sauté Sundried Tomatoes
In a saucepan over medium heat, add the sundried tomatoes and sauté for 2-3 minutes until fragrant.
- 7
Add Cream
Pour in the heavy cream and bring to a simmer.
- 8
Mix in Pesto and Cheese
Stir in the pesto sauce and parmesan cheese, mixing until well combined and heated through.
- 9
Add Fresh Basil
Finally, add the chopped basil and stir to incorporate.
Assembly
- 10
Prepare Rolls
Slice the Portuguese rolls in half and place them on a serving plate.
- 11
Add Chicken
Place a slice of grilled chicken on each half of the roll.
- 12
Add Sauce
Spoon the pesto cream sauce generously over the chicken.
- 13
Melt Cheese
Top with slices of mozzarella cheese and place under a broiler for 2-3 minutes until the cheese is melted and bubbly.
- 14