Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes


  • 2 whole chicken breasts, on the bone, with the skin
    salt and freshly ground pepper to taste
    1 tablespoon olive oil

    1 cup mayonnaise
    1 cup fresh basil, finely chopped
    2 garlic cloves, finely chopped
    2 tablespoons pine nuts
    4 large celery ribs, peeled and coarsely chopped
    2/3 cup Parmesan cheese, freshly grated
    1 bunch of watercress, large stems removed


  • Preheat oven to 375 degrees. Season the chicken with salt and pepper. Place in a skillet with oil and roast until juices run clear, about 35 minutes. Let cool. Discard the chicken skin and remove the meat from the bones. Cut the chicken into small strips and transfer to a large bowl.
    Puree the mayonnaise, basil, garlic and pine nuts. Add to the chicken with celery and cheese and toss well.
    Season with salt and pepper and serve with watercress or arugula.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Parmesan and basil chicken salad

Add Comment

* Required information
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter