Pesto Chicken
The secret to tender, moist chicken breast meat is in pounding it into a thinner piece of meat; it will cook more quickly without drying out in the process. This main dish can even be prepared ahead of time; the chicken gets grilled on both sides and can then move into a baking dish for finishing later.
To serve, a layer of pesto is spread over the cooked chicken, topped with a thin layer of Provolone and Parmesan cheeses; it is then broiled in the oven until the cheese is golden and bubbly.
The pesto for this recipe is for a large batch which can be stored in the freezer until needed. The green color is better retained this way, and the frozen pesto can be kept handy to use in a number of other dishes, too. The fresh green color is also improved by adding a bit of spinach, and by the order in which the ingredients are processed. (The acids in the garlic, Parmesan, and pine nuts tend to oxidize the basil, turning it brown more quickly, unless the basil is first processed with olive oil.)
Using 2 lb. chicken breasts, this recipe will serve 4 or so (with plenty of pesto leftover).
Ingredients:
- 4 c. fresh basil leaves (12 oz.)
- 1 1/2 c. olive oil (plus extra for grilling the chicken)
- 3 to 4 c. fresh spinach
- 1/2 c. fresh garlic cloves, peeled
- 1 c. pine nuts
- 2 c. Parmesan (plus 1/2 c. extra for topping the chicken)
- 2 lb. chicken breasts
- 1/2 c. all-purpose flour (or fresh-ground oat or whole wheat flour)
- 1/2 tsp. dried sage
- 1/2 tsp. dried onion powder
- 1/2 tsp. salt
- 8 ounces Provolone
Pesto
Freeze portions of this recipe, for handy future meals. Makes approx. 2 lbs. (4 c.).
Process the following: > 4 c. fresh basil leaves (12 oz.) > 1 1/2 c. olive oil > 3 to 4 c. fresh spinach
Add and process again: > 1/2 c. fresh garlic cloves, peeled
To the above, add and process: > 1 c. pine nuts > 2 c. Parmesan
Store 1/2 c. portions of this in the freezer, or for a week or two in the refrigerator. If refrigerated, a thin layer of oil on top, or a piece of plastic wrap pressed against the surface, will preserve the color.
Pesto Chicken
Split whole breast pieces, pounding each piece to 1/4 to 1/2 inch thickness, using a meat mallet. Dip into a blend of the following: > 1/2 c. all-purpose flour (or fresh-ground oat or whole wheat flour) > 1/2 tsp. dried sage > 1/2 tsp. dried onion powder > 1/2 tsp. salt
Grill the chicken in a hot pan, using a splash of olive oil as needed. Turn heat down some to finish cooking. Depending on how thin the chicken has been pounded, and how high the heat is, this may take about six minutes per side.
Remove the cooked chicken pieces onto a cookie sheet lined with heavy-duty aluminum foil, or in a baking dish; spread with a layer of the pesto, and top with cheeses. Use: > 1/2 c. or more of the pesto > 8 ounces Provolone > 1/2 c. or more Parmesan
Broil the chicken spread with pesto, topped with cheese, until cheese is melted and golden, about six more minutes. Serve with polenta, pasta, or potatoes, and perhaps a colorful side of veggies.
Favorite Quotes
Galatians 6:9-10:
"And let us not grow weary while doing good, for in due season we shall reap if we do not lose heart. Therefore, as we have opportunity, let us do good to all, especially to those who are of the household of faith."
