Hasselback chicken on oven pasta

Name: Hasselback chicken on oven pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Olive oil; 50 g Parmesan (piece); 125 g Mozzarella; 4 small chicken fillets (approx. 120 g each); 50 g Pesto (glass); 500 g cooked noodles (e.g. tagliatelle; corresponds to approx. 250 g raw noodles); 500 g Tomato sauce with herbs (finished product)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The best idea when there is still pasta left over from the day before! Filled with pesto and mozzarella, the chicken fillets will have their big moment!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Olive oil
50 g Parmesan (piece)
125 g Mozzarella
4 small chicken fillets (approx. 120 g each)
50 g Pesto (glass)
500 g cooked noodles (e.g. tagliatelle; corresponds to approx. 250 g raw noodles)
500 g Tomato sauce with herbs (finished product)

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Brush a baking tray with some oil. Finely grate parmesan. First cut the mozzarella ball in half and then crosswise into thin slices. Wash the chicken fillets, dab dry and cut crosswise several times deep into the chicken, but do not cut through. Fill incisions with pesto and mozzarella.
2
Mix the pasta in a bowl with 2 tablespoons of oil and parmesan, place them side by side to form 4 nests on the baking tray. Add some sauce to each nest. Place the fillets on top. Bake in a hot oven for 15-20 minutes.