Pesto Chicken and Mushroom Naanizza

Name: Pesto Chicken and Mushroom Naanizza with Balsamic Glazed Baby Leaf Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Sliced Mushrooms; 1 unit(s) Garlic Clove; 40 grams Mature Cheddar Cheese; 2 unit(s) Plain Naans; 120 grams Marinara Sauce; 1 unit(s) Medium Tomato; 32 grams Pesto; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; 240 grams Diced British Chicken Breast

with Balsamic Glazed Baby Leaf Salad

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All the flavours of a pizza, but deliciously simplified. This Pesto Chicken and Mushroom Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce, chicken breast, mushrooms and pesto to make a comforting and quick dinner.

Tags:

High Protein

Allergens:

Milk

•Gluten

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

2 unit(s)

Plain Naans

120 grams

Marinara Sauce

1 unit(s)

Medium Tomato

32 grams

Pesto

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

240 grams

Diced British Chicken Breast

Nutritional information

Energy (kJ)3154 kJ

Energy (kcal)754 kcal

Fat25.7 g

of which saturates7.1 g

Carbohydrate77.3 g

of which sugars12.3 g

Dietary Fibre6 g

Protein49.7 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Box Grater

•Grater

•Baking Tray

•Medium Bowl

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Once hot, add the diced chicken and sliced mushrooms and season with salt and pepper. Cook, stirring often, until browned, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) While the chicken and mushrooms fry, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Once the mushrooms are cooked, add the garlic and stir-fry for 1 min, then remove from the heat.

a) Pop the naans onto a large baking tray.

b) Spread the marinara sauce evenly over the top of each naan, leaving a 1cm border around the edge.

c) Arrange the garlic chicken and mushrooms on top.

d) Scatter over the grated cheese.

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 8-10 mins.

a) Meanwhile, cut the tomato into 1cm chunks and pop into a medium bowl with a drizzle of oil.

b) Season with salt and pepper, mix together, then set aside.

a) When ready, transfer the naanizzas to your serving plates.

b) Drizzle over the pesto.

c) Toss the baby leaves in the bowl of tomatoes and serve on the side. Finish by drizzling the balsamic glaze over the salad.

Enjoy!

Step 1 MOD: Add the chicken to the pan with the mushrooms. Fry for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.