|
Courtesy of Chef Kevin Harris
Chicken
-
6 chicken breasts, butterflied and pounded lightly
-
2 tbsp fresh garlic, minced
-
1 lemon, zested and juiced
-
2 tbsp fresh basil, chopped
-
1 tbsp olive oil
-
1 tsp salt and pepper
Pesto Sauce
-
1 bunch fresh basil
-
2 tbsp garlic, minced
-
1/2 lemon, zested and chopped
-
1/4 cup toasted pinenuts
-
2 tbsp shredded parmesan cheese
-
1/4 cup extra virgin olive oil
-
1 tbsp salt
-
1 tsp crushed red pepper
Garnish
-
1 vine ripened red tomato
-
1 vine tipened yellow tomato
-
1/2 lb fresh mozzarella
Preparation:
Chicken
-
Rub the chicken breast cutlets with the olive oil, garlic, lemon zest, fresh basil, and salt and pepper. Heat your sautee pan or your grill and sear on both sides. The chicken should be 3/4 done.
Pesto Sauce
-
Blend all ingredients for the sauce in a food processor and check for seasoning.
-
Coat the chicken with a generous portion of the pesto sauce and then top with the garnish. Cover your sautee pan or place under the broiler just to melt the fresh mozzarella.
|
