Cook the Bird’s Eye Chargrilled Chicken fowling on pack cooking Instructions.
In a food processor add the Basil, Pine Nuts, Parmesan and Olive Oil and blend until smooth.
- Place salad leaves on the centre of a plate with the Sundried tomatoes scattered around. Slice the cook Chargrilled Chicken in strips and lay on top of the salad leaves.
Drizzle in the Basil Pesto and Serve.