Saturday, September 11, 2010
Broiled Chicken wBreasts with Basil - Tarragon Pesto
First off, this is once again a Marie Claire Recipe. And of course the Chief Commentator loved it.. (go figure) This set is by Erica De Mane, again it's food in 15 minutes, and I have no idea the issue or the year, etc etc. the other recipes are all summery and featuring summer herbs, so lets just assume it's once again a "summer" issue.
Broiled Chicken Breasts with basil tarragon pesto
2 large chicken breasts, split and boned, skin on (buy this way in your meat market from the butcher)
1/2 cup blanched almonds
2 peeled garlic cloves
1/2 cup grated asiago or parmesan cheese
2 dozen basil leaves
10 springs tarragon, thich stems removed
1/4 cup olive oil plus 2 tablespoons
salt and black pepper
2 tablespoons tarragon vinegar
1 preheat broiler
2 grind garlic and nuts together in a food processor. Add asiago, herbs and 1/4 cup olive oil, grind to a rough paste, add salt and pepper
3 loosen skin on one side of each half breast and push a generous layer of pesto between skin and meat. Place breasts on broiler tray; sprinkle with vinegar, remaining oil, salt and pepper.
Broil 3 inches from flame, until skin is brown and crisp and meat just cooked trhough (about 10 minutes) These are good served hot or cold, whole or sliced at an agle and fanned out on a plate.
If you note in my photo my chicken is a little more than "brown" on the top, you can thank my broiler for that. Not me or the instructions. I would suggest baking it, and then just popping it in the broiler for the last minute or so, to brown.
The Chief Commentator knew all the stuffing ingredients without me telling him. He loved every component of the stuffing. Great consistency of stuffing, the breasts were really moist and delicious.
The stuffing recipe made HUGE portions, there was easily enough stuffing for 4 breasts.