Serves 4.
4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 recipe pesto of choice
salt and pepper
Slice each breast horizontally with a very sharp knife to form 8 thin chicken cutlets. Pound to an even 1/4 inch thickness with a meat mallot. Pat cutlets dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon of the vegetable oil over medium high heat in a large, heavy skillet. Cook 4 of the cutlets, 2-3 minutes per side, then transfer to a plate, and cover with foil. Add the remaining tablespoon of vegetable oil to the pan and cook the remaining 4 cutlets. Top each cutlet with 2 tablespoons of pesto and serve.
To make pesto:
Pulse all ingredients except for olive oil in a food processor until finely ground. With processor running, drizzle in oil. Taste and add salt and pepper as desired.
CLASSIC BASIL PESTO
2 garlic cloves
3 cups fresh basil leaves
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup toasted pine nuts
1/2 cup extra virgin olive oil
ROASTED RED PEPPER AND PISTACHIO PESTO
2 garlic cloves
1 1/2 cups jarred roasted red peppers, rinsed, and patted try
1 cup fresh basil leaves
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup raw shelled pistachios, toasted
1/4 cup extra virgin olive oil
SAGE, WALNUT, AND BROWNED BUTTER PESTO
3/4 cup chopped fresh sage
2 garlic cloves
1 cup fresh Italian parsley
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup toasted walnuts
6 tablespoons butter, browned in a skillet over medium high heat, 2 to 4 minutes (add at the end as if this were the olive oil)
GREEN OLIVE, ALMOND, AND ORANGE PESTO
2 garlic cloves
1/2 cup pitted green olives
1 1/2 cups fresh Italian parsley
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup toasted slivered almonds
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 cup extra virgin olive oil
KALE AND SUNFLOWER SEED PESTO
2 garlic cloves
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
4 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 recipe pesto of choice
salt and pepper
Slice each breast horizontally with a very sharp knife to form 8 thin chicken cutlets. Pound to an even 1/4 inch thickness with a meat mallot. Pat cutlets dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon of the vegetable oil over medium high heat in a large, heavy skillet. Cook 4 of the cutlets, 2-3 minutes per side, then transfer to a plate, and cover with foil. Add the remaining tablespoon of vegetable oil to the pan and cook the remaining 4 cutlets. Top each cutlet with 2 tablespoons of pesto and serve.
To make pesto:
Pulse all ingredients except for olive oil in a food processor until finely ground. With processor running, drizzle in oil. Taste and add salt and pepper as desired.
CLASSIC BASIL PESTO
2 garlic cloves
3 cups fresh basil leaves
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup toasted pine nuts
1/2 cup extra virgin olive oil
ROASTED RED PEPPER AND PISTACHIO PESTO
2 garlic cloves
1 1/2 cups jarred roasted red peppers, rinsed, and patted try
1 cup fresh basil leaves
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup raw shelled pistachios, toasted
1/4 cup extra virgin olive oil
SAGE, WALNUT, AND BROWNED BUTTER PESTO
3/4 cup chopped fresh sage
2 garlic cloves
1 cup fresh Italian parsley
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup toasted walnuts
6 tablespoons butter, browned in a skillet over medium high heat, 2 to 4 minutes (add at the end as if this were the olive oil)
GREEN OLIVE, ALMOND, AND ORANGE PESTO
2 garlic cloves
1/2 cup pitted green olives
1 1/2 cups fresh Italian parsley
1 1/2 ounces parmesan cheese, grated (3/4 cup)
1/2 cup toasted slivered almonds
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 cup extra virgin olive oil
KALE AND SUNFLOWER SEED PESTO
2 garlic cloves
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
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