Chicken Pesto Quesadilla

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐏𝐞𝐬𝐭𝐨 𝐐𝐮𝐞𝐬𝐚𝐝𝐢𝐥𝐥𝐚

2 pcs chicken breast, butterfly cut
salt and pepper
olive oil
tortilla
pesto
onion rings
sliced olives
mozzarella cheese

Dipping Sauce:
1 cup Greek yogurt
2 tbsp lemon juice or
apple cider vinegar
1 tsp dried parsley
salt and pepper to taste
2 cloves garlic, grated

1. Butterfly cut the chicken breast. Season both sides with salt and ground black pepper.
2. In a pan, add some olive oil. Sear the chicken breast in medium heat for about 7 minutes per side or until golden brown and cooked through. Remove from pan then dice into small pieces.
3. On a clean pan, lay a tortilla. Spread about 2-3 tbsp of pesto on one side. Add some onion rings and sliced olives, then add the diced chicken. Sprinkle with shredded mozzarella cheese. Fold the tortilla then turn on the heat.
4. Cook each side of the quesadilla, pressing down lightly, until golden brown and until the cheese is melted. remove from heat then slice into wedges.
5. In a bowl, add the dipping sauce ingredients then whisk together. Serve together with the quesadilla.

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