Brent's Food Blog

mmmmm foooood…..

Pesto Chicken Sandwiches

with 2 comments

What a beautiful Sunday it was. A kickball Victory to start the morning, initial inspiration to make something fantastic, a trek to the Hillcrest Farmer’s Market, did taxes for 2009, and sat in the sunshine for most of the afternoon (80° and sunny!).  The initial inspiration for this came from the realization that I still had basil left over from the Chicken Parm Burgers, what else can I make with fresh basil? Why Pesto of course!!

Not all varieties of Artichokes have thorns!

But first, let’s start with an age old artichoke appetizer. Did you know globe artichokes are known to have been cultivated at Naples around the middle of the 9th century? They make a great vehicle for butter or fresh farmer’s market hummus too. When cooking, steam them for 35 minutes or until the outside leaves are easily pulled off (like almost falling off). They’re kinda trick to eat, but you scrape the inside off with your teeth and don’t eat the actual leaf.

Appetizer’s are great and all, but you’re really just interested in the main course aren’t you! Pesto’s really easy to make and there are 10 gazillion recipes out there how to make it, but basically you but some good stuff into a blender and blend it until it’s an oily paste that smells and tastes delicious. It’s like a party in your mouth.

To make the sandwiches, we (ESC & I) started by making the pesto because it’s not time sensitive and can be made well beforehand. It also gives you plenty of time to enjoy the fresh artichoke appetizer. I pan fried two chicken breasts in a pan doused with lemon juice, rosemary and my iii-taliian-o espices (gesturing fervently with hands). Cut the mini-baguette in half, butterfly each side and toast it to make a receptacle for awesomeness. Spread the pesto on one side of the bread, topped with the sliced bell pepper then the chicken breast. Add a couple good sized parmesan shavings on top and another dollop of pesto. For best results, cook chicken until done and then toast so when serving the toast is still warm.

This picture perfect party is about to be in my mouth.

Served on the plate shown with steamed green beans and the rest of the bell pepper (raw). This is a meal that most definitely does not require a fork. Could even be a great picnic lunch! Will definitely make again in the near future it was tasty and super easy. Not including the artichoke, total time was ~15 minutes as you can make the pesto at the same time as the chicken is cooking and bread is toasting.

Ingredients:
1/2 cup pesto (see directions below)
2 Chicken Breasts
1 Mini Baguette
1 Yellow Bell Pepper
Shaved Parmesan

Pesto (makes ~1 cup pesto):
1 cup packed fresh Basil leaves
1/6 cup chopped walnuts
2 Garlic Cloves mashed
1/4 cup Olive Oil
1/4 cup Parmesan

Serves 2; ~$3.00/plate; Very healthy meal. Maybe some carbs in the Bread & Cie baguette?

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Written by Brent

March 28, 2010 at 11:26 pm

Posted in Chicken

Tagged with , , , ,

2 Responses

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  1. Ooo! Looks like a winner!

    Speaking of winners, HOLLA TO THE ESC!!

    Kate

    March 28, 2010 at 11:29 pm

  2. Wooo! For the uninitiated, ESC = Executive Sous Chef.

    Brent

    March 28, 2010 at 11:33 pm


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