Ingredients

3 chicken breasts

1 small jar of premade pesto (190 grams)

1 cup crème fraîche

2 green onions, chopped

1/2 cup pine nuts

pepper to taste (opt)

toasted ciabatta bread slices

Preparation

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