Pesto Chicken with Zucchini and Peppers
METHOD
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Preheat the griddle to 400°F.
Gently separate skin of chicken breasts from meat to form a pocket. Using your fingers, spread about 1 tablespoon of
pesto under skin of each chicken breast. Season with salt and pepper.
Brush 1 tablespoon of oil over griddle. Place chicken, skin side down, on griddle, pressing chicken breast flat onto the
griddle plate. Cook for about 7 minutes, or until skin is crisp and golden. Flip chicken over and cook for about 5 minutes,
or until chicken is golden brown on bottom and cooked through. Transfer chicken to a carving board to rest.
Meanwhile, heat remaining 1 tablespoon oil on griddle. Place zucchini and peppers on griddle and season with salt and
pepper. Cook, turning halfway, for about 8 minutes, or until zucchini have browned and peppers have begun to soften.
Transfer to a medium bowl and toss with remaining 1 cup of pesto.
Slice chicken breasts and place alongside roasted vegetables. Drizzle with any remaining pesto and serve.
Serves: 4
INGREDIENTS
Four 7-ounce boneless chicken breasts with skin on, tenderloin removed, and lightly pounded to an even thickness
1 1/4 cups Basil Pesto (recipe follows), divided
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 medium zucchini, cut into 1-inch slices
1 red bell pepper, seeded, cut into 1-inch pieces
1 yellow bell pepper, seeded, cut into 1-inch pieces
Basil Pesto
METHOD
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In a food processor, pulse pine nuts, garlic, salt, and red pepper flakes together until nuts and garlic are finely chopped.
Add basil and Parmesan cheese and pulse about 10 times to chop basil. With machine running, gradually pour in olive oil.
Transfer pesto to a container and float a thin layer of olive oil on top. Cover and keep refrigerated, but bring to room
temperature before using.
Makes: about 1 1/4 cups
INGREDIENTS
1/4 cup pine nuts, toasted
2 garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 1/2 cups lightly packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/3 cup extra-virgin olive oil, plus more to cover pesto
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