Crispy Chicken Pesto Melt
Ingredients
For the crispy chicken:
- 1 small chicken breast (approx. 150g), halved horizontally to make one large thin fillet
- ¼ cup plain flour
- 1 egg, beaten
- ½ cup panko breadcrumbs
- 2 tbsp finely chopped parsley
For the sun-dried tomato pesto:
- ¼ cup sun-dried tomatoes in oil, drained
- 2 tbsp toasted pine nuts
- ½ small garlic clove
- 2 tbsp freshly grated parmesan
- 2 tbsp olive oil
- Small handful of basil leaves
To assemble:
- 2 slices Abbott’s Bakery High Protein Soy, Chickpea u0026 Quinoa loaf, toasted until golden
- 2 slices of melting cheese (like provolone, mozzarella, or Swiss)
- A handful of rocket leaves
- 1 tsp balsamic vinegar
How to make crispy chicken
Here’s how to make sure the chicken turns out golden, juicy, and packed with crunch:
Slice your chicken breast in half horizontally so it cooks evenly and quickly. This gives you more surface area for that golden crust, and less chance of drying out the middle.
Triple coat: flour → egg → panko: First, dust the chicken in flour to help the egg adhere, then dip it in egg which acts as the glue, and finally coat it in panko breadcrumbs for that signature crunch.
Air fryer or pan: Air fry at (200°C) for 7–8 minutes, flipping halfway. It’s mess-free, fast, and keeps things light. Or, use a non-stick pan with just enough olive oil to coat the base. Cook on medium heat for 3-4 minutes each side until golden. Press down slightly with a spatula for maximum contact and even browning.
Sun-dried tomato pesto
Sun-dried tomatoes are intense, in the best way. They’re sweet, tangy, and umami-rich, so you don’t need a lot to get a big flavour. When you blend them with toasted pine nuts, a hit of Parmesan, basil, and good-quality olive oil, you get a pesto that’s creamy and savoury.
Tips to take it up a notch:
- Use sun-dried tomatoes packed in oil, they’re softer and more flavourful.
- Toast your pine nuts until golden, it brings out their sweetness and adds depth.
- Grate your parmesan fresh, pre-grated won’t blend as smoothly.
- Don’t over-blend, you want it spreadable, but still with a bit of texture.
Make a double batch and stash leftovers in the fridge for pastas, eggs, or dolloping on roast veg.
Directions
- In a food processor, blend the sun-dried tomatoes, pine nuts, garlic, parmesan and basil. Drizzle in olive oil while blending until smooth and spreadable. Set aside.
- Set up a crumbing station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with parsley.
- Coat the chicken fillets in flour, then dip in egg, and press into the parsley breadcrumbs until well coated.
- Preheat the air fryer to 200°C. Place the chicken fillets in the basket and cook for 7–8 minutes, flipping halfway through, until golden and cooked through.
- Layer the cheese between slices of Abbott’s High Protein Loaf, then toast in a hot pan until the bread is golden and the cheese has melted.
- Spread one side generously with the sun-dried tomato pesto.
- Layer the base with crumbed chicken, a handful of rocket, and a drizzle of balsamic dressing. Top with the second slice of toasted bread, pesto-side down. Slice in half and serve while hot.
Ingredients
For the crispy chicken:
- 1 small chicken breast (approx. 150g), halved horizontally to make one large thin fillet
- ¼ cup plain flour
- 1 egg, beaten
- ½ cup panko breadcrumbs
- 2 tbsp finely chopped parsley
For the sun-dried tomato pesto:
- ¼ cup sun-dried tomatoes in oil, drained
- 2 tbsp toasted pine nuts
- ½ small garlic clove
- 2 tbsp freshly grated parmesan
- 2 tbsp olive oil
- Small handful of basil leaves
To assemble:
- 2 slices Abbott’s Bakery High Protein Soy, Chickpea u0026 Quinoa loaf, toasted until golden
- 2 slices of melting cheese (like provolone, mozzarella, or Swiss)
- A handful of rocket leaves
- 1 tsp balsamic vinegar
How to make crispy chicken
Here’s how to make sure the chicken turns out golden, juicy, and packed with crunch:
Slice your chicken breast in half horizontally so it cooks evenly and quickly. This gives you more surface area for that golden crust, and less chance of drying out the middle.
Triple coat: flour → egg → panko: First, dust the chicken in flour to help the egg adhere, then dip it in egg which acts as the glue, and finally coat it in panko breadcrumbs for that signature crunch.
Air fryer or pan: Air fry at (200°C) for 7–8 minutes, flipping halfway. It’s mess-free, fast, and keeps things light. Or, use a non-stick pan with just enough olive oil to coat the base. Cook on medium heat for 3-4 minutes each side until golden. Press down slightly with a spatula for maximum contact and even browning.
Sun-dried tomato pesto
Sun-dried tomatoes are intense, in the best way. They’re sweet, tangy, and umami-rich, so you don’t need a lot to get a big flavour. When you blend them with toasted pine nuts, a hit of Parmesan, basil, and good-quality olive oil, you get a pesto that’s creamy and savoury.
Tips to take it up a notch:
- Use sun-dried tomatoes packed in oil, they’re softer and more flavourful.
- Toast your pine nuts until golden, it brings out their sweetness and adds depth.
- Grate your parmesan fresh, pre-grated won’t blend as smoothly.
- Don’t over-blend, you want it spreadable, but still with a bit of texture.
Make a double batch and stash leftovers in the fridge for pastas, eggs, or dolloping on roast veg.
Directions
- In a food processor, blend the sun-dried tomatoes, pine nuts, garlic, parmesan and basil. Drizzle in olive oil while blending until smooth and spreadable. Set aside.
- Set up a crumbing station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with parsley.
- Coat the chicken fillets in flour, then dip in egg, and press into the parsley breadcrumbs until well coated.
- Preheat the air fryer to 200°C. Place the chicken fillets in the basket and cook for 7–8 minutes, flipping halfway through, until golden and cooked through.
- Layer the cheese between slices of Abbott’s High Protein Loaf, then toast in a hot pan until the bread is golden and the cheese has melted.
- Spread one side generously with the sun-dried tomato pesto.
- Layer the base with crumbed chicken, a handful of rocket, and a drizzle of balsamic dressing. Top with the second slice of toasted bread, pesto-side down. Slice in half and serve while hot.
Helpful Tips
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Substitutions
Serving Suggestions
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