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Pesto Alla Genovese Recipe

Ingredients

How to make it

  • Cook chicken breasts (poaching is best) fully and cool. Shread chicken into small, bite-sized pieces.
  • Toast pine nuts under broiler in oven being careful not to burn them.
  • Mix pesto, crème fraîche, green onions, pine nuts and chicken. Season with pepper.
  • Serve on toasted ciabatta bread slices.

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The Cook

stef_1973 Newark, GB

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