Evening baguette with pesto chicken

Name: Evening baguette with pesto chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper; 1 Baguette; 4 TABLESPOONS Pesto (glass); 3-4 Stem(s) Basil; 1 small red pepper; 300 g cherry tomatoes; 100 g grated pizza cheese

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp salt, pepper
1 Baguette
4 TABLESPOONS Pesto (glass)
3-4 Stem(s) Basil
1 small red pepper
300 g cherry tomatoes
100 g grated pizza cheese

Directions

1
Wash the meat, dab dry, dice. Fry in hot oil for 3-4 minutes. Season with salt and pepper, take out. Cut baguette into 4 pieces, then cut each piece in half horizontally. Brush with pesto.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the basil, shake dry and pluck the leaves. Clean, wash and cut the peppers into strips. Wash and halve the tomatoes.
3
Spread the vegetables and meat on the baguettes. Sprinkle cheese over them. Bake in a hot oven for 8-10 minutes.