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Seriously Simple: Pesto stuffed chicken breasts signal summer's arrival

By Diane Rossen Worthington, Tribune Content Agency on

Layering flavors is a cooking technique that infuses the food with a particular flavor in successive steps. This chicken is first marinated with a pesto base and then stuffed with pesto-flavored breadcrumbs. Finally, cream and pesto are blended together for a smooth sauce that is poured over the hot, crispy chicken. A triple taste of pesto may sound excessive, but it is an ideal balance.

This chicken dish makes a great entree for a celebration luncheon or dinner. It can be served hot, at room temperature or chilled with equally delicious results. You can also serve this at a cocktail party by cutting each piece into small slices and serving with toothpicks. If serving hot, roast the chicken while your guests are enjoying their drinks and first course. The smell of the roasting, pesto-marinated chicken sweetens the air. Remember that you can double or triple the recipe, if necessary.

Chilled asparagus or green beans vinaigrette would make a nice accompaniment along with a rice or quinoa salad. I especially like to serve a mixed heirloom cherry tomato salad alongside the chicken; it's both colorful and is complementary to the basil. Garnish the serving platter or plates with basil leaves. To drink? The complex flavors of this dish are nicely highlighted by a well-balanced and fairly young cabernet sauvignon or merlot.

Pesto Stuffed Chicken Breasts

Serves 6 to 8

For the sauce:

 

1/2 cup spinach pesto (see second recipe)

1 tablespoon red wine vinegar

1/2 cup creme fraiche

Salt and freshly ground black pepper

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