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Head Case Pesto Chicken

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READ REVIEWS ()

1 hr total
20 mins prep

Recipe Filed Under
Chicken, Poultry, Easy, Main Dish, Dinner

Provided By: KitchenDaily Editors

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This recipe is from "High Flavor, Low Labor," by J.M. Hirsch (Ballantine Books, 2010). It's named for the head of garlic used in the pesto, which doubles as a marinade and sauce. This is a great dish to prepare in the morning and let marinate all day. The pesto can even be made a day ahead. Serve the chicken with plenty of pasta or rice to sop up the sauce.

Ingredients

Serves:

1 small head garlic (about 8 cloves), peeled

1/2 cup extra-virgin olive oil, plus 2 tablespoons for frying

1 cup packed fresh basil leaves

1 teaspoon kosher salt

1/8 teaspoon ground black pepper

2 tablespoons balsamic vinegar

1/2 cup grated Parmesan cheese

Pinch of red pepper flakes

1 1/2 pounds chicken breasts

1 cup all-purpose flour

4 tablespoons (1/2 stick) butter

Directions

In a food processor, combine the garlic, 1/2 cup of olive oil, basil, salt, black pepper, vinegar, Parmesan, and red pepper flakes. Pulse until chunky smooth.

Transfer half of the pesto to a glass or stainless-steel baking dish. Cover the remaining pesto and refrigerate until ready to serve.

One at a time, lay each breast on the counter and carefully slice across the center horizontally to create 2 thin halves. Place each half between sheets of plastic wrap and use a meat mallet, rolling pin, or heavy skillet to pound it to an even cutlet about 1/4 inch thick.

Place the chicken in the baking dish with the pesto, turning it to coat. Cover and refrigerate it for at least 30 minutes, or up to 8 hours.

When ready to cook, remove the reserved pesto from the refrigerator and let it come to room temperature.

Place the flour in a wide, shallow bowl. Use a fork to lift each piece of chicken from the marinade and dredge it through the flour, lightly coating both sides.

In a large skillet over medium-high heat, combine the butter and remaining 2 tablespoons olive oil. Heat until the butter is melted and sizzling.

Several pieces at a time, fry the chicken until lightly browned, 2 to 3 minutes. Turn and fry for another 2 to 3 minutes, or until cooked through. Repeat with remaining chicken.

To serve, drizzle the chicken with the reserved pesto.