This is a classic French "mayo" that's blended with our Basil Pesto to create a deliciously versatile aioli. It's all natural and delicious on sandwiches, as a dip for crudite or as an accompaniment to chicken, fish or pork.. 10.5 oz
Try this recipe Crispy Basil Chicken
Brush Basil Pesto Aioli over both sides of each chicken breast.
Place panko crumbs in a shallow bowl. Press each chicken breast in the crumbs to generously coat chicken on all sides. Allow to rest 10 minutes before sautéing.
Heat oil in a large saute pan over medium-high heat. When oil is hot add chicken in batches, making certain to not over crowd the pan. Saute until golden brown and the chicken is no longer pink when a knife is inserted in the center of the meat. Remove chicken to a baking tray lined with paper towel until all pieces are cooked. Remove paper towel. Top each chicken breast with a slice of fresh mozzarella and bake in oven until cheese is melted.
Meanwhile in a small bowl, add a little olive oil to the tomatoes just to coat and toss. Season with salt and pepper.
