Mint and parsley take the place of traditional basil in the spring time pesto that’s stuffed inside these chicken breasts. Don’t be concerned if a little of the pesto leaks out; it will flavor the braised vegetables and broth in the pan, which are served with the chicken.
Recipe from http://www.jesrestaurantequipment.com/chefphilonline/
Serves:8 Difficulty Level: 3 (of 5) Prep Time: 20 minutes Ready In: < 1 hour
INGREDIENTS (Pesto):
• 6 tablespoons toasted slivered almonds
• 2 garlic cloves
• 3/4 teaspoon kosher (coarse) salt
• 1 1/2 cups loosely packed fresh Italian parsley
• 3/4 cup loosely packed fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
INGREDIENTS (Chicken):
• 8 boneless skinless chicken breast halves
• 3 cups sliced leeks (1/2 inch)
• 2 cups chicken broth
• 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
• 1/4 cup butter
• 1 1/4 teaspoons kosher (coarse) salt, divided
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground pepper
PROCEDURE:
• Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
• Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto.
• Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat. Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram.
• Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken.
• Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
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