Stuffed Mozzarella with Baked Chicken Breast aeQuilibrium

Here is the original recipe for stuffed mozzarella with baked chicken breast, pea pesto and tomatoes!

1 pack of AIA's aeQuilibrium Baked Chicken Breast

4 mozzarellas

200 g of peas

3 vine tomatoes

100 g of basil

30 g of peeled almonds

Green sakura sprouts

4 teaspoons of poppy seeds

Extra virgin olive oil

Salt

Mint leaves

Description

The stuffed mozzarella with baked chicken breast aeQuilibrium by AIA is the ideal solution to present as a light and tasty appetizer, as a recipe to put in the lunchbox for a gourmet lunch break or as a quick and fresh main course for a lunch or a last minute dinner. This recipe is versatile, tasty and beautiful to look at and will win you over with its ease and irresistible flavor. The stuffed mozzarella is a riot of colors and spring flavors that will make lunch and dinner time a real pleasure.

Here is the complete recipe for stuffed mozzarella with baked chicken breast aeQuilibrium by Aia, pea pesto and tomatoes!

Baked Chicken Breast

Procedure

Prepare a concassè of tomatoes, cut them in half, remove the internal seeds and cut them into regular cubes.

Prepare the pea pesto. Cool the mixer glass in the freezer for about 10 minutes.
Put in the mixer glass the peas without pod, the basil, the peeled almonds and a pinch of salt. Blend pouring the oil in a thin stream. When you have obtained a not perfectly smooth pesto, add some whole peas. Cut the mozzarella in half and dab it with kitchen paper.

Stuff the mozzarella like a sandwich adding the pea pesto, the tomatoes, the baked chicken breast aeQuilibrium by AIA and some sprouts. Decorate the mozzarella with poppy seeds and some mint or basil leaves.

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