Category Archives: chicken

Lemon Garlic Chicken in the Slow Cooker

Posted on January 16, 2013 | 4 comments

Misc. dinners and New Years Eve 001Misc. dinners and New Years Eve 002Misc. dinners and New Years Eve 007I made this recipe last night for dinner. It was rather tasty and pretty simple. It cooked in the slow cooker on high for 4 hours. Chicken falling off the bone goodness. I used 2 breasts and 4 thighs. Joel likes the dark meat and I like the white meat. I served with brown rice and brussel sprouts, and freshly made cranberry sauce. We sat down to dinner and then I sadly forgot to photograph the end results! (You’ll just have to imagine and go by my pre photos.) Sorry. If you own a slow cooker you may want to consider this as it is fairly healthy alternative to heavier fare but still a delicious treat on a winter’s night.

*also I am obsessed with the spice Za ‘atar since discovering it. You can easily substitute oregano and then just increase your salt.

Ingredients:

1 chicken breast split, skin on and bone in (2 pieces)

4 chicken thighs

2 teaspoons Za’atar spice (or oregano) but Za’atar is so very good

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cloves garlic minced

1 tablespoon butter (you can use all olive oil if you’d like)

1 tablespoon olive oil

2 cups chicken broth (reserve more in the event you’ll need it, I didn’t)

1/3 cup freshly squeezed lemon juice (1 large lemon was perfect)

1/2 cup white wine

Directions:

Pat chicken dry, making sure it’s dry is very important. Just roll up in some paper towels and let it sit for a few minutes while you prepare other ingredients.

In a small bowl, I mixed dry spices together  and rubbed all over the chicken ,making sure to cover well.  I browned chicken in hot oil and butter for about 3- 5 minutes per side, just crisp it up to seal in flavor. Place chicken in slow cooker. (I always spray my slow cooker with Pam for easy clean up.) Use a pair of tongs to move chicken around because a fork can and will pierce the skin and let out all the good juices.

In that same skillet on stove, mix in the broth, lemon juice, garlic and white wine and bring to a boil, deglazing the pan as you go (scraping up all little brown bits). Let it boil for a few minutes, then pour over the chicken in the slow cooker.

Cover and cook on high for 3 – 4 hours, I cooked for the full 4 hours.  I was home so I turned the chicken once; this is not necessary but I couldn’t resist playing with it. If it looks like broth is evaporating, you can add some more (I didn’t have to).

I served over plain brown rice, and chicken literally was falling off the bone. I did de-fat gravy, but honestly there was very little fat.  If you would like a thicker gravy remove chicken at the end, add 1 tablespoon of corn starch mixed with a little water and thicken it up, add more corn starch if you’d like. I didn’t, because it was delicious as it was. Nice and light.  I did de-fat the gravy using a gravy de-fatter (great little gadget), I also strained excess garlic and anything else that may have fallen into the gravy. It’s not necessary and you can use a slotted spoon to take out chicken, and a ladle to add gravy.

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Spatchcocking the Chicken –

Posted on January 11, 2013 | 5 comments
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I have wanted to roast my chicken this way for quite some time, but always fall back on the standard. I have posted the standard way under Good Old  Roast Chicken.  You’ll need to remove the backbone of the chicken , and I am not that great with butchering so left it to the butcher in Whole Foods or whoever you go to. Just ask the butcher to remove backbone ( I discarded it or save it for making stock)  and cut chicken in 1/2. This removal of the backbone of the chicken is known as spatchcocking , simply put,  you roast the chicken in about 1/2 the time as conventional methods with the maximum crispiness to the skin, and very moist chicken is achieved.  I used my more shallow Le Creuset pan and chicken fit snugly in which is what you want. You don’t want it in too big a pan, just make sure your pan is flame proof , a 12 inch cast iron skillet is also perfect.  This is really easy, and I must give credit where credit is due, I got my inspiration from the Zuni Cafe Cookbook. I changed it a bit by cutting the chicken in 1/2 but used the times it posted and it was sheer perfection.  Crispy and moist! Served with fresh cranberry sauce and roasted potatoes.  You’ll have to turn your exhaust fans on for this one . By the way did I mention prep to table in an hour???

Ingredients:

1 whole chicken cut in 1/2 and remove backbone ( app. 2 1/2 to 3 1/2 lbs)

kosher salt and freshly ground black pepper (app. 3/4 teaspoon of kosher salt per pound)

sweet paprika

olive oil–1 to 2 Tbsp. of Olive Oil for the pan

*feel free to play around with seasonings of your choosing. Thyme , garlic and lemon are always perfect

Directions:

Preheat the oven to 475 degrees. I dried the chicken pieces with paper towels on both sides. The drying is very important for maximum crispiness.  I put about 2 teaspoons of olive oil in Le Creuset pan. Lay the chicken breast side down on a seperate plate and with a brush pour a little bit of olive oil over the chicken and salt and pepper and paprika , then turn over to breast side and add a little oil and salt, pepper and paprika. I used clean hands and rubbed the chicken to make sure the spices and oil got all over . Be liberal with the salt, they say 3/4 teaspoon per pound and that is just a guideline, but it’s about right.  I then put pan on the stovetop and heated up the olive oil in pan , you’ll want oil very hot so that chicken will sizzle when you put it in breast side up. You will now place pan in the oven with the chicken. The 2 halves of chicken fit snugly in the the pan.

I cooked at 475 degrees for the first 20 minutes, chicken should start to crisp up, I then flipped it over to the other side for another 10 minutes. Then put it back in the oven for about 15 minutes breast side up till it was finished cooking.  My total oven time was 45 minutes!  Use tongs to handle chicken because you don’t want to pierce skin, you’ll lose too much liquid that way. I removed from oven , checked meat thermometer for the right temperature ( 165) in thigh,  and removed from oven and let it sit for another 10 minutes. This was restaurant worthy chicken for certain. See photos, though they don’t do the crispiness justice. My oven was hot enough at 475 degrees, when you flip chicken over check the crispiness and make sure it’s not burning, so you may need to lower to about 450 or raise to 500 to get it to brown perfectly. My chicken didn’t stick at all due to drying out the chicken and preheating the pan. Total cooking time should be anywhere from 45 – 60 minutes.

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A new spin on Chicken Parmigiana -in the Skillet

Posted on January 8, 2013 | Leave a comment

Went to ski today and didn’t feel like going out to eat, and didn’t feel like a big food shop. Grabbed a package of thin chicken cutlets and said I’ll figure it out , and I did. Didn’t have mozzarella in the house, and I never use jarred sauce ( not that there’s anything wrong with it) and if you’re going to use it this would be a fine time to use it.Winter '13 colorado 026Winter '13 colorado 027Winter '13 colorado 029Winter '13 colorado 031Winter '13 colorado 035 I did have a big chunk of fresh parmigiano reggiano, always have diced tomatoes in the can, always have garlic and onion. So this is what I did. I recommend it for a little something different, and a little lighter than the traditional Chicken Parm. Perfect Sunday night meal before sitting down to 2 hours of Downton Abbey.

Ingredients:

1/2 cup olive oil

2 Tablespoons Unsalted Butter

1 package of thin skinless chicken cutlets app. 1 1/2 lbs. chicken breasts

all-purpose flour

Kosher Salt and Freshly Ground Black Pepper (to taste)

4 cloves garlic , minced

1 small yellow onion, chopped

3/4 cup Red Wine (whatever is open, I used a Malbec)

1 28 oz. can of diced San Marzano Tomatoes ( I used Cento Chef’s Cut )

1  Tablespoon Sugar (I use this to cut the acidity of the tomatoes) it’s optional

app. 1 cup Fresh Grated Parmesan Cheese

Pasta of your liking , I used thin spaghetti

Directions:

I put some flour on a plate with some kosher salt an black pepper. ( if I had to guess about 1/2 cup flour) Dredge chicken breasts in flour mixture. Set aside.

Heat olive oil and butter in a large skillet over medium heat. When butter is melted and combo is hot, add chicken breasts and fry until a nice golden color, about 3 – 4 minutes per side.

Remove chicken breasts and place on a plate pat off oil and cover with aluminum foil.  I have a warming drawer and placed in there, this drawer rarely gets used so I am happy to justify it every once in a while) if no warming drawer just keep it covered.

Without cleaning out pan you just fryed chicken in, add onions and garlic, stir for a few minutes till onions soften and become transparent,  don’t burn garlic. Pour in the wine and deglaze the pan ( scraping up the bottom of the pan, getting all the bits up from the bottom) Allow wine to cook down for another few minutes. Pour in diced tomatoes and stir to combine all ingredients. Add sugar, salt and pepper, I also added a little crushed red pepper ( I love to add this to sauce) Allow to cook for at least 30 minutes. Stirring occasionally. If you’d like you can add some italian herbs to this sauce, sometimes a little basil, a little oregano, and sometimes the italian herb mixture from Spice Islands. ( just another thought)

While sauce is cooking , cook pasta according to directions. Save a cup of the pasta water just in case your sauce is too thick, you can thin out with a little pasta water.

After about 45 minutes, you can lay the chicken breasts on top of the sauce in the skillet, and I completely covered them in grated Parmesan. Place lid on skillet and reduce heat to low. I let it simmer until cheese was melted and chicken was thoroughly heated through.

Place pasta in bowl, and put some sauce over pasta, and place chicken breasts on top. Serve immediately.

This will probably serve 3 – 4 people. You can probably add a little more chicken ( 1/2 lb) and you’d still have enough sauce and could squeeze it in the skillet.

A very large skillet is a wonderful thing to own. Mine is All-Clad and I love it.

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Chicken with Mushrooms

Posted on December 6, 2012 | 5 comments

Fall NY 2012 031Fall NY 2012 032Fall NY 2012 036Fall NY 2012 041Just going to say that we just finished this meal and I was so impressed with myself that I cooked it! It was amazingly delicious, thanks to Ina Garten’s new cookbook “Foolproof” , this chicken and mushroom dish was 5 star for sure. I only used 1 chicken but followed directions as if I was cooking 2, so I obviously had a lot of sauce left over. I served over rice pilaf and it would be awesome with a green vegetable but I never did get to pick anything up so we just had the chicken and rice  . Perfect over rice , couscous or orzo, because the sauce is so so yummy.  I don’t know about you but I am always on the search for new ways to cook chicken. This is a winner and not crazy difficult, while there are some moving parts you’ll want to pay attention while you cook.  You can assemble this recipe in advance and then just throw it in the oven before dinner. This is for 2 chickens , you can easily cut it in 1/2 . This is a perfect dinner party meal, served with a salad and a nice crusty bread you’re good to go. I will most definitely make this for company , it is a home run hit. Thanks again Ina.

This recipe comes from Ina Garten’s new cookbook “Foolproof”.

Ingredients:

2 chickens cut up in eights ( app. 3 – 4 lb. chickens)

Kosher Salt and Freshly Ground Black Pepper

All-purpose flour for dredging and 1/4 cup for sauce at the end

1/2 cup olive oil

8 whole garlic cloves

1 1/2 lb. cremini mushrooms ( You can use assorted wild mushrooms as well, porcini would work well here) I prefer cremini so I just used cremini. I sliced mushrooms .

8 sprigs of fresh thyme ( I didn’t have fresh so just sprinkled some dry) if you use fresh tie it together with kitchen string

1/4 cup dry sherry

1 tablespoon minced garlic ( about 3 cloves)

2 cups Pinot Grigio ( or white wine that is open)

2 cups chicken stock

3 tablespoons unsalted butter, at room temperature

Directions:

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large ovenproof pot ( Le Creuset), heat the oil. Add the chicken in batches without crowding them, brown lightly over medium – high heat for 3 – 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned. I use tongs so as not to pierce the skin and let out any of the juices.

Add the whole garlic cloves, mushrooms and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for another minute, scraping up the brown bits. Add the minced garlic and cook for a few more minutes. Add the wine, chicken stock, 1 tablespoon salt and 1 teaspoon pepper and bring to a simmer. Add the chicken ( large pieces first) , cover, and place in the middle of the oven for 30 – 35 minutes, until the chicken is cooked through ( about 165 degrees on a meat thermometer)

Remove the chicken to a bowl , if you used fresh thyme discard it now .  With a fork mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly , over medium heat for 5 minutes, until slightly thickened. Season to taste ( you want a lot of flavor, it should be highly seasoned) put the chicken back in the sauce and serve hot.

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Mustard Roasted Chicken

Posted on December 1, 2012 | 3 comments

I just bought the newest cookbook from Ina Garten titled “Foolproof” . I love her recipes and couldn’t wait to try them. I made her Crispy mustard Roasted Chicken and while it was amazing, it was super super salty. Even for Joel who loves a lot of salt. I went back and read the recipe again and noticed that she never said anything about what kind of Panko , just 2 cups panko. Her recipes while amazing can be a little salty but this was crazy salty. I finally figured out that it should be Plain panko crumbs and I would add 1 teaspoon of salt and taste crumbs and then add the other teaspoon. I think if you start out with plain panko crumbs you’ll be fine following the rest of the recipe. I remade it with plain panko and it was delicious. I also think that if you use seasoned panko you can just omit the salt all together. I was gun-shy about the salt though, so I added 1 teaspoon at a time as I said. Go for it, and her book is fabulous as ever.

Ingredients:

4 garlic cloves

1 tablespoon minced fresh thyme leaves ( I used a teaspoon of dried thyme)

2 cups Plain Panko Crumbs ( Japanese bread flakes)

2 teaspoons kosher salt ( make sure if you’re adding salt you are using plain panko)

1 teaspoon freshly ground black pepper

1 tablespoon grated lemon zest ( 2 small lemons)

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon Mustard

1/2 dry white wine, if you’re buying to cook with use Pinot Grigio it’s the dryest, if not use whatever is open unless it’s super fruity

1 3 1/2 – 4 lb. chicken cut up in 8’s

Directions:

Preheat the oven to 350 degrees

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the panko. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle chicken with salt and peppr ( I omitted this step or it would have been way to salty) using the plain panko it would be fine, but the 2 teaspoons of salt should be enough. Taste the crumbs before salting the chicken . Dip each piece in the mustard mixture to coat on all sides, and then place skin side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sprayed cookie sheet crumb side up. Press the remaining crumbs on to the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

*if you’d like to make in advance, prepare the chicken without baking it. Refrigerate till ready to use and then bake before dinner.

Serves 4 nicely

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Easy Peasy Chicken Caprese

Posted on September 1, 2012 | 1 comment

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer and it is light and delicious. It makes for a beautiful salad as well and you can serve it at room temperature. I made this tonite since I was tired, and had already bought the bocconcini (mozzarella balls) and chicken. You’re not going to believe how easy this is. It’s amazing!

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

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Tequila Chicken

Posted on August 21, 2012 | 1 comment

Tequila Lime Orangey Chicken! yum. I love this marinade , it’s full of citrus , spicy and savory. Almost everyone has a bottle of Tequila in the pantry right? I do and I can’t remember the last time I drank it, but I do cook with it. I used gold tequila , but didn’t use a very expensive brand. Be careful with the jalapeno, use gloves. I sometimes leave a few seeds because we like it hot, but remove all seeds if you don’t like it very spicy. This marinade packs a lot of flavor. I always let it marinade overnight. It’s an easy recipe and I make it on the grill mostly in the summer, delicious cold as well used in salad the next day if you have any left over. Original recipe calls for 2 lbs. of chicken, I use the thinner chicken cutlets because I prefer them. Use whatever you like. This marinade is also delicious on chicken on the bone, just use a chicken cut up in 8’s.  I use a plastic bag to marinate the chicken in fridge. Right before grilling, I put chicken on a plate and lightly sprinkle with kosher salt and a little freshly ground black pepper, this is important because the chicken needs the salt and pepper.  The original recipe comes from The Barefoot Contessa but I’ve taken liberties with it, thanks again to Ina. I also think that this would be awesome cut in strips and served with salsa , guacamole and some soft tortillas.

Ingredients:

1/2 cup tequila ( I use gold , but use what you have in the house)

1 cup freshly squeezed lime juice ( about 5 -6 limes)

1/2 cup freshly squeezed orange juice ( 1 – 2 depending on the size of orange, get 2 in the event you need more)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno ( seeded)

1 tablespoon minced fresh garlic ( app. 3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 lbs . chicken cutlets ( I used boneless, skinless) thin cutlets. You can use whatever you like

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a large bowl. I used my mini chopper for jalapeno and garlic. Pour over chicken breasts and refrigerate overnight. As I said I put all ingredients in a large hefty ziploc bag.

Heat grill, and spray or brush rack with oil to prevent sticking ( which I always do) Grill the chicken for about 4 minutes on each side ( depending on what kind of chicken you are using) they should have nice marks and be browned. Turn the chicken and cook other side for the same. Remove from grill to a plate. Cover tightly with foil, and allow to rest for a couple of minutes.

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Curry Chicken Salad

Posted on August 9, 2012 | 1 comment

I really love curry. I love the spicy warm flavor it has, and I love how it transforms this chicken salad from just any old chicken salad to chicken salad with kick. I went on a hike the other morning with 3 friends up to Hanging Lake in Glenwood Springs, we left early and were returning in the early afternoon and having lunch at my house. It’s lunch for girls who’ve just hiked for a few

hours, so you don’t need to be super diet conscious. It’s perfect for after hiking, and I have to say I can’t think of a time that it wouldn’t work just perfectly. I made it the night before and I will add the cashews right before serving. This recipe should serve 6 as it is, I cut chicken in 1/2 because we were only 4 and I had a quinoa salad and greens as well. I have been making this for many years and I don’t always put the celery in because I am not a big fan. The original recipe is from Barefoot Contessa, and once again thanks Ina.

Ingredients:

3 whole ( 6 split) chicken breasts, bone – in , skin on

Olive oil

Kosher Salt and Freshly ground black pepper

Dressing:

1 1/2 cups mayonnaise (Hellman’s or Best’s) are very good choices

1/3 cup dry white wine

1/4 cup chutney ( Major Grey’s) in a jar (pretty available)

3 tablespoons curry powder

*1 cup medium diced celery ( I don’t always use it b/c I don’t love) but go right ahead if you like raw celery in chicken salad

1/4 cup chopped scallions

1/4 cup raisins ( I like the dark raisins contrast to salad, but golden ones work as well)

1 cup whole roasted salted cashews ( also optional)

Directions:

Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper. Roast for 35 – 45 minutes depending on the size of the breast. Set aside the chicken once it’s cooked, and wait till it’s cool enough to handle. Once the chicken is cool , remove the skin and remove the meat from the bones, cut the chicken into large bite size pieces.

For the dressing, I used food processor. Combine the mayonnaise, wine , chutney, curry powder and 1 1/2 teaspoons kosher salt in the bowl of processor. Process until smooth.

Combine the chicken with enough dressing to moisten well.  Add the scallions, *celery and raisins , and mix well. Refrigerate till ready to use but refrigerate for at least a few hours for flavors to blend. Add the cashews right before serving and best served at room temperature.

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Herb Roasted Tomatoes and Chicken

Posted on July 31, 2012 | 2 comments

    I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served with rice on the side . This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.

    Ingredients:

    1 1/2 lb. cherry tomatoes or any small tomatoes

    6 Tbsp. olive oil, divided

    2 Tbsp. herbes de Provence

    1 tsp. kosher salt ( plus more for tasting)

    freshly ground black pepper

    1 Tbsp. Worcestershire sauce

    1 lb. skinless, boneless chicken breasts

    1 small shallot, minced

    2 Tbsp. red-wine vinegar

    3 Tbsp. flat-leaf parsley leaves

    3 Tbsp. fresh tarragon leaves

    Directions:

    Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.

    Meanwhile, season chicken with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .

    Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.

    Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) .

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    Chicken Pesto

    Posted on July 14, 2012 | 1 comment

     

    Pesto after being frozen

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    Chicken Pesto fresh off the grill

    A few weeks ago I made some fresh Pesto Sauce for Pasta, I successfully froze the remainder with a thin coating of oil. It came out of the freezer perfectly and I used it as a marinade for some chicken cutlets and it turned out to be so delicious that it is one of my new favorite ways to cook chicken this summer. I love Pesto made with fresh basil, cheese, butter and all those good ingredients why not use it on the chicken? Give it a try, make some pesto and use it for a marinade for chicken and for pasta. And remember if you’re freezing it just put a thin coat of olive oil on top, when it defrosts the oil just seeps into the pesto without disturbing it at all.

    I am going to re-post my recipe from my BFF Susan, it is her recipe for Pesto which I still think is the best tasting pesto. It’s creamy and tasty and never fails me. For my dinner party I used 4 lbs. of cutlets , but when I made it for just us, I used 1 lb. which is enough for 3 people.

    Ingredients:

    Thin chicken cutlets , I prefer the thin kind for this but if you prefer the thicker ones, it’s fine.  How much chicken you will use depends on how many people. The recipe for pesto will yield enough for a lot of chicken ( I used 4 lbs. of cutlets) I marinated my chicken for my party for most of the day. At least 6 hours in refrigerator and took it out an hour before I cooked it, you never want to cook cold meat right out of the fridge plus the marinade needs to come to room temperature. I used plastic bags to marinade the chicken. I love those hefty ziploc bags, they’re the best for this. 2 large bags held 2 lbs. each. When I take it out of baggies, I place in a large baking sheet and sprinkle ever so lightly with a little kosher salt.  It is listed on my blog as Yummy Pesto, if you want to look up original recipe.

    I cooked the chicken on the outside grill and it was really delicious, just 3-4 minutes per side, these were thin cutlets and you don’t want to over cook them.

    Pesto Sauce:

    2 cups fresh basil

    1/2 cup Romano Cheese ( grated)

    1/2 cup Parmesan Cheese ( grated)

    1/2 cup Pignolli Nuts ( and as I’ve discovered Walnuts work just as well)

    1 cup Extra Virgin Olive Oil

    1 – 3 tablespoons unsalted butter

    4 cloves garlic

    Freshly Ground Black Pepper ( a few grinds)

    Put all ingredients into the food processor except for the olive oil, slowly add that through the top as it starts to mix. Voila! Perfection! a few minutes later you have this delicious Pesto, perfect for Pasta and perfect as a marinade.

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