Chicken Evalina (must Specify Grilled Or Crispy) Recipe
grilled or crispy chicken with sundried tomatoes pesto cream sauce topped with mozzarella cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Sundried Tomato Pesto Cream Sauce
Topping
Method
Chicken Preparation
- 1
Prepare the Chicken
If using grilled chicken, preheat the grill to medium-high. If using crispy chicken, preheat the oven to 400°F (200°C).
- 2
Season the Chicken
Rub the chicken breasts with olive oil, then season with salt, black pepper, garlic powder, and paprika.
- 3
Cook the Chicken
For grilled chicken: Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). For crispy chicken: Place the seasoned chicken on a baking sheet and bake for 25-30 minutes or until golden brown and cooked through.
Sundried Tomato Pesto Cream Sauce
- 4
Make the Sauce
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 5
Combine Ingredients
Add the sundried tomatoes, heavy cream, and basil pesto to the skillet. Stir to combine and let simmer for 5 minutes.
- 6
Finish the Sauce
Stir in the grated parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
Final Assembly
- 7
Assemble the Dish
Place the cooked chicken breasts on a serving platter. Pour the sundried tomato pesto cream sauce over the top.
- 8
Add Toppings
Sprinkle shredded mozzarella cheese over the chicken and sauce. Optionally, add fresh basil leaves for garnish.
- 9
Serve
Serve immediately and enjoy your Chicken Evalina!