Pesto Chicken topped with Buffalo Mozzarella and Sun Dried Tomatoes | Perdue Foodservice
Pesto Chicken topped with Buffalo Mozzarella and Sun Dried Tomatoes
CHEF REDI® Chicken Tenders
- Fry tenders until internal temperature reaches 165°.
- Pre-cook noodles as directed on box; place on plate.
- Add Mozzarella Cheese Slices. Melt cheese in salamander or oven before placing over noodles.
- When cool add sundried tomatoes.
- Layer chicken on top of mixture.
- Pipe Pesto Sauce over the tenders.