Red Pesto & Mozzarella Chicken with Tomato & Rocket Couscous
So simple and so tasty – a quick and easy chicken recipe that’s great for a weeknight dinner for two. Using shop bought pesto saves on time but do feel free to make your own. We’re using red pesto for its rich sun-dried tomato flavour but green pesto also works well.
Method
Preheat your air fryer if needed.
Place the chicken breasts on a board and cover with parchment. Pound/bash the chicken breasts so that they are of even thickness of about 1.5cm (alternatively butterfly the breasts). Lightly season and then cover generously all over with pesto. Air fry the chicken at 180C for 6 minutes.
Turn the breast over and sprinkle with chilli flakes. Top with the mozzarella and air fry for a further 6 minutes or until cooked through and the cheese has melted.
Meanwhile prepare the couscous according to the packet instructions.
Toss the tomatoes and rocket through the couscous and divide between two serving plates. Top with a chicken breast and garnish with fresh basil.
*Alternatively bake in the oven at 180C for 8-10 minutes. Turn and top with mozzarella and then bake or a further 6-8 minutes or until cooked through.
Ingredients
- 2 chicken breasts, skinless
- 3-4 tbsp good quality red pesto
- pinch of chilli flakes (optional)
- 150g hard mozzarella, grated
- 1 x packet of Ainsley Sundried Tomato & Garlic Couscous
- handful of cherry tomatoes
- handful of rocket leaves
- basil leaves, torn, to garnish