Pesto Chicken

R

richard-in-cincy

Well-known member
This is such a wonderful main dish, it is beautiful plated for the table, is incredibly delicious, and it is ridiculously easy.

Chicken parts of your choosing

8-10 cloves of garlic, minced finely

1 lb. fresh spinach

1 pint cherry tomatoes, halved

juice and zest of 1 lemon

pesto (I had just harvested all of the basil from the garden and made pesto for the freezer so had tons of it--but a good store brand will suffice).

salt

pepper

Parmigiano

Fry the chicken until browned and tender in a large oven-proof skillet.

Remove chicken to a platter and cover.

Add garlic to skillet and stir to soften. Add tomatoes and spinach. Cover and cook for 2 minutes. Remove cover and continue to cook spinach until it has wilted and cooked evenly.

Place chicken on top of spinach and spoon pesto over chicken. Cover and cook for a few more minutes. Or, place skillet in 375F oven uncovered and bake for 15 minutes for a nicer brown crust. The photo is the "it is too damned hot to light the oven" stove-top version.

Place the spinach-tomato mixture evenly on a platter, place chicken on top. Grate fresh Parmigiano over the dish. Serve with brown rice, pasta, or potato for a complete meal.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Richard/IMAG0727.jpg~original

 
Where is this Prawns with Roasted Vegetables recipe? I did a search

but all that came up your post. Thanks

 
Here is his post. Similar to the one here.

Oh sorry, it's the same. A later post used zucchini as well as asparagus, and that's the one I use. I also add some Italian seasoning along with the fresh herbs, and I now brine the shrimp for about 15 minutes before cooking. I remove the shrimp from the shells before cooking. It was a little too messy for us. Still good. Cooking time for shrimp is less than with shells on.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32326

 
You must log in or register to reply here.
Back
Top