Pesto chicken with zucchini
Oct 31, 1975 1:00pm- 10 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Pesto chicken with zucchini
- 6 (720g) medium zucchini, sliced thickly lengthways
- 2 tablespoon olive oil
- 1 clove garlic, crushed
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon finely grated lemon rind
- 1/3 cup (90g) sun-dried tomato pesto
- 2 tablespoon chicken stock
- 4 (800g) chicken thigh fillets, cut into thirds
Method
Pesto chicken with zucchini
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1Cook zucchini on heated oiled grill plate (or grill or barbecue), in batches until tender. Combine with oil, garlic, basil and rind in medium bowl and cover to keep warm.
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2Combine pesto, stock and chicken in large bowl. Cook chicken on heated oiled grill plate, brushing occasionally with pesto mixture until cooked. Serve chicken with zucchini.
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