CHICKEN WITH BITTER HERB PESTO
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu. It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking. I made a pesto with escarole. Among Ashkenazi Jews the bitter herb, or maror, on the ceremonial Seder plate is usually horseradish. But for Sephardic Jews, it is usually a green vegetable like escarole, which Ashkenazi Jews may sometimes include. I spread the pesto on the boned thighs, then enclosed the filling. Matzo meal encouraged a golden crust. The chicken needs no tending during the Seder service. It's a good idea to pray for leftovers, because the chicken, sliced into rounds, is delicious for lunch.
Provided by Florence Fabricant
Categories poultry, main course
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Turn on food processor and drop garlic through feed tube. When minced add pine nuts and currants and chop finely. Add escarole and parsley, and process until very fine. Season with salt and pepper.
- Spread chicken pieces flat, pound lightly, then season inside with salt and pepper. Spread with some escarole mixture and close up. Brush with a little oil. Reserve 1 tablespoon matzo meal: season the rest with salt and pepper, and use to coat chicken.
- Heat oven to 250 degrees. Heat remaining oil in large, heavy skillet. Cook chicken, turning once, over medium-high heat until golden. Inside will not be cooked. Place in a baking pan, cover loosely with foil and place in oven 1 1/2 hours. Add chicken stock to skillet and set aside.
- When chicken is done, transfer to platter and keep warm in turned-off oven. Pour juices from baking pan into skillet, bring to a simmer, whisk in vinegar and reserved matzo meal and cook, stirring constantly until slightly thickened. Remove from heat and season with salt and pepper. Strain sauce, reheat briefly, and serve alongside chicken.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
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