Monday, August 27, 2007

Pesto Wrapped Chicken

So we are hosting a dinner for some friends and I really wanna try this recipe. It seems pretty simple, as it is just pesto wrapped in chicken. Make the pesto however you normally make it. This usually involves:
Garlic
Olive Oil (Extra Virgin)
Basil
Oregano
Parmesan cheese
Our recipe also calls for lemon zest and juice and pine nuts. First stick all the ingredients in a food processor and pulse until it is pretty fine. For the chicken you want to use boneless, skinless breasts. Pound each breast until it is pretty flat and then spread about 2 tablespoons of pesto sauce on one side of the bird. Carefully roll the breast and either tie it together with butcher's twine or stick a toothpick in it to hold it together. Now you can cook the breasts however you want. I suggest using a skillet and searing it. Prepare with your favorite sides.

I am going to make roasted potatoes with them. The most ideal recipe for roasted potatoes is making them with a roast chicken or turkey or some other meat. This way you can let the juices from the meat soak into the potatoes. Since I won't be doing this, I will just boil the potatoes for a lil bit first. Place them on a baking sheet and season with Oregano, Basil, Paprika, salt, pepper, maybe garlic, and maybe some other things that I like. You should definitely use paprika, salt, and pepper as these are the best spices that go with potatoes. I'm sure you all know this by now though. When roasting the potatoes, make sure you really crisp up one side of the potato before turning, and use small red potatoes cut into quarters. They are the perfect size for this roasted dish.

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