I found yet another winner from Epicurious, and this one is definitely one of my favorites thus far! I decided to make my own pesto [you can use store-bought if you like], so it took about 30 minutes from start-to-finish. Finding great recipe's that can be prepared in a jiffy is an incentive for me to continue to cook, so hopefully I can kick this fast-food habit once and for all. I paired the chicken with a little bit of brown rice, and some asparagus!
Ingredients for Thyme Pesto:
- 1 1/2 cups loosely packed fresh parsley
- 1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
- 1/2 cup (about 2 ounces) grated Parmesan
- 1/2 cup toasted pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup olive oil
Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
Ingredients for Stuffed Chicken Breasts:
- 4 boneless, skinless chicken breasts
- 1/2 cup soft, fresh goat cheese (such as Montrachet)
- 1/3 cup thyme pesto
- 1 teaspoon minced shallot or green onion
- 2 tablespoons olive oil
- All purpose flour
Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes.
No comments:
Post a Comment