CHICKEN WITH BASIL-PECORINO CREAM SAUCE AND ROASTED RED POTATOES
Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp pecorino cheese. It quickly became a customer favorite, and the rest, as they say, is history. The steak may have been the first version, but the best version is this, with the irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.
Provided by Chef Jimmy Madla
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: basil pesto, pecorino Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using pork chops, follow same instructions as chicken in Step 1. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until chops reach minimum internal temperature, 5-7 minutes per side. Remove pork chops to a plate and top with 2 tsp. basil pesto (reserve remaining for sauce). Wipe pan clean and reserve. For vegetables, follow instructions in recipe. 1 Prepare the Ingredients Cut each potato into six to eight wedges.Stem, seed, remove ribs, and cut red bell pepper into 1" dice.Peel and slice shallot into 1/4" rounds.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Begin the Vegetables Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok).Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes.Remove from oven. Vegetables will finish cooking in a later step.While vegetables roast, sear chicken. 3 Sear the Chicken Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet.Reserve pan; no need to wipe clean. 4 Finish the Chicken and Vegetables Top chicken with 2 tsp. basil pesto (reserve remaining for sauce).Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Remove chicken to a plate and rest at least 5 minutes.While chicken rests, make sauce. 5 Make Sauce and Finish the Dish Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil.Once boiling, remove from burner. Stir in remaining basil pesto and 2/3 the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.Plate dish as pictured on front of card, placing chicken on sauce and garnishing with remaining pecorino. Bon appétit!
Nutrition Facts :
PECORINO-CRUSTED CHICKEN
Pecorino cheese lends an intense peppery flavor with a kick to the breading on the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil. In a food processor, pulse bread and Pecorino until coarse crumbs form.
- Season chicken with salt and pepper. Press crumb mixture onto skin side of chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 478 g, Fat 20 g, Protein 65 g
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