Makes 4 servings
Many of the pestos contained in this book can be stuffed under the skin of chicken breasts, but sage is such a classic seasoning for poultry that it's my personal favorite. Chill the pesto for easier stuffing. Browning the chicken in a skillet and finishing it in the oven creates moist, evenly cooked meat with an exceptionally crispy skin.
4 bone-in chicken breast halves (about 8 ounces each)
1/4 cup Fried Sage and Caper Pesto with Fresh Pecorino, chilled
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup low-sodium chicken broth
1. Preheat the oven to 425 degrees F. Make a pocket under the skin of each chicken breast: slip a finger under the skin at the point where the wing was attached and separate the skin from the breast, leaving it attached all around the edges. Divide the pesto into fourths and roll each into a 2-inch-long log. Slip the pesto under the skin and gently press it to flatten and spread it out. Season the chicken with salt and pepper.
2. Heat the oil in a large oven-proof skillet until shimmering over medium-high heat. Add the chicken, skin side down, and cook until golden, about 5 minutes. Turn the chicken and roast in the oven until cooked through, about 15 minutes. Transfer the chicken to a plate.
3. Spoon off the excess fat from the skillet and set it over medium heat. Add the lemon juice and broth and cook, scraping up any browned bits stuck to the bottom of the pan, until reduced to 1/4 cup, about 5 minutes. Pour the pan juices into a bowl and serve alongside the chicken.
Make Dinner a New Way Every Day with Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, and More
by Grace Parisi
Harvard Common Press
Hardcover, $32.95, 1-55832-236-1
Paperback, $17.95, 1-55832-237-X
Recipe reprinted by permission.
This page created April 2005
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