Text 2419, 92 rader
Skriven 2010-10-04 11:41:00 av Dave Drum (1:124/311)
Ärende: SF Gate 652
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Paillards W/English Pea-Asparagus Pesto
 Categories: Poultry, Vegetables, Citrus, Sauces
      Yield: 8 servings
 
MMMMM---------------------------PESTO--------------------------------
    3/4 c  Coarse chopped asparagus
  1 1/2 c  Shelled English peas
      3 cl Garlic; peeled
    1/3 c  Fresh grated Parmesan
           - cheese
    1/4 c  Loose packed basil
      1 tb Minced parsley
           Zest of 1 Meyer lemon
           Juice of 1 Meyer lemon; +
           - more if needed
    1/2 c  Extra virgin olive oil
           Kosher salt & black pepper

MMMMM--------------------------CARROTS-------------------------------
  2 1/2 lb Baby carrots; peeled,
           - trimmed, leaving 1/2" of
           - green tops attached
      3 tb Olive oil
           Kosher salt & black pepper

MMMMM--------------------------CHICKEN-------------------------------
      8 sm Chicken breasts; skinned,
           - boned, pounded 1/2" thick
           Zest of 1 Meyer lemon
    1/4 c  + 2 tb olive oil
      1 tb Chopped thyme
           Kosher salt & black pepper
 
  For the pesto: Bring a pot of salted water up to a boil.
  Blanch asparagus for 1-2 minutes, then remove with a spider
  or slotted spoon and shock in ice water to stop the cooking.
  Set aside. Using the same boiling water, blanch the English
  peas for about 1 minute (if the peas are super fresh, you
  can do it for 30 seconds), then shock in ice water. Drain
  the vegetables, dry and set aside.
  
  In a food processor, pulse the vegetables with the garlic,
  cheese, herbs, lemon zest and juice until mostly combined.
  With the motor running, pour in the oil and process until
  well integrated, and the pesto is just slightly chunky.
  Scrape down the sides, season to taste with salt and pepper,
  and pulse a few times to blend. Set aside. This can be done
  up to a day in advance. Mix well before serving and season
  to taste, adding extra lemon juice if needed.
  
  For the carrots: Preheat the oven to 425øF. Toss the carrots
  with the olive oil and a generous amount of salt and pepper.
  Spread in one layer on a baking sheet, and roast until
  caramelized and softened, about 20-25 minutes.
  
  For the chicken: While the carrots are roasting, coat the
  chicken with the lemon zest, 2 tablespoons of the olive oil,
  thyme, salt and pepper.
  
  Heat a large frying pan over medium-high heat, and add 2
  tablespoons of oil. When oil is shimmering but not smoking,
  place as many chicken breasts as you can fit in the pan
  without crowding, and cook for about 4 minutes on each side,
  until golden brown and cooked through. Repeat with remaining
  chicken breasts, adding more oil to the pan as necessary.
  
  Place one chicken breast on each of 8 plates, and serve with
  a generous dollop of the pesto. Divide carrots among the
  plates, and serve any extra pesto on the side.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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