Chicken Breast Fillet with Pesto Rosso and Yogurt Marinade

Step 1 : The Preparation

First, rinse the chicken breast fillets under cold water, then pat them dry. Next, place them in a shallow dish and set them aside for now.

Step 2 : The Marinade

To make the marinade, mix the yogurt with the Pesto Rosso. Wash the basil leaves and tear them into small pieces. Then add them to the yogurt-pesto mixture. Season with salt and pepper to taste and mix the mixture thoroughly. Coat both sides of the chicken breast fillets in a shallow dish with the pesto rosso-yogurt marinade, then cover and let them marinate in the refrigerator. White meat absorbs flavors faster than dark meat and will be ready for the grill in 1–2 hours.

Tip

PESTO ROSSO

Pesto Rosso is a great alternative to tomato sauce. In marinades, this Italian sauce rounds out the flavor—thanks to sun-ripened tomatoes that are gently dried. This gives the pesto a more intense tomato flavor. Paired with something fresh, like plain yogurt, the flavors complement each other perfectly—delizioso!

Step 3 : The chicken breast fillets

Grill the marinated chicken breast fillets on both sides for a total of 8–10 minutes.

Tip

PAN-FRIED CHICKEN BREAST FILLETS

It’s not barbecue season right now? Or is it raining? No problem. Just heat some olive oil in a pan. Sauté the chicken breast fillets in it for 8–10 minutes, turning them several times.

Step 4 : The Finale

Remove the marinated chicken breast fillets from the grill or, if using a skillet, from the pan. Serve them hot and garnish the wonderfully fragrant fillets with fresh basil. Our delicious tomato focaccia pairs perfectly with this dish. Buon appetito!