Chicken and sesame
to taste Lemon juice
to taste salt and pepper
180 g White wine
600 gr Chicken chest
180 g Green salad
18 g Courgette flowers
Cook the chicken breast in a pan with the oil, shallots and garlic.
Add some white wine.
Cook until the chicken is crisp.
Open the courgette flowers like a fan.
Wash the green salad and season with oil, salt, pepper, lemon juice and sesame Pesto. Add sliced Soleggiati.
Arrange the courgette flowers in the dish.
Add the salad and finally the chicken.
Decorate with Pesto with sesame and other courgette flowers.
Chef Monica Copetti