How to make it

  • CHICKEN: Cut the breasts in half and then pound them till they are about half an inch thick. Dredge them well in flour, next into egg wash and then coat them completely in the breadcrumbs which could have some salt and pepper in them. Pan fry them in olive oil until golden brown and fully cooked.
  • PESTO I: this is the neutral one so I left out some of the normal ingredients. Combine everything but the cheese and oil into a food processor and in short spurts, begin to add the oil and chop. Do NOT purèe. You should still be able to discern some texture. It will start to separate, but that ok just stir it well before serving. Finish with the cheese and season with salt and pepper.
  • PESTO II: the sweet. Fully rehydrate the tomatoes and drain well. Put the honey, cinnamon and the wine into a small pan and reduce it until thick and syrup-like. It should be about 1/3 of a cup.
  • Put the tomatoes, parsley and the walnuts into a food processor and proceed as before but make this one a little tighter. Mix in the wine/honey and the scallions and season with salt only.
  • PESTO III: herein lies the bite. Put the garlic, almonds and lemon juice into a food processor and in the same short pulse and oil method chop them to the point just before a purèe. The feta should be crumbled as finely as is humanly possible and mixed in at the very end.
  • All these should be made as fresh as possible. If not the tomato one may be made a day in advance, the basil can too but it will de-colour some. The garlic however is the one that must be made and used within 1-2 hours.
  • TO SERVE: Set two halves of chicken breast slightly overlapping, on one side of the plate. Start with the basil pesto and spread a thick ring all the way around just shy of the outer edge. Next spread the tomato pesto along the inside of that. Finally add a small bit of the garlic in the very inside of that which should be in the centre. Thus having three separate concentric rings with the naked edges of the fried chicken exposing themselves.
  • I did serve this once, and nobody died. When I did so I made some orzo to which I added eggplant, zucchini, summer squash, red bell pepper all of these being grilled and fresh chopped spinach, and spread it out alongside the chicken.

Reviews & Comments 5

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    " It was excellent "
    mjcmcook ate it and said...
    "5"FORK!!!!!~"EYE & Taste Appeal"~
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    " It was excellent "
    elgourmand ate it and said...
    What is this, Pesto 101? How about a sprig of Basel, a squirt of catchup and some garlic salt? All this pesto stuff seems like much to do about nothin. maybe its an art project. last, but not least, what will the animal rights types have to day about the way you're poundin on a chicken; sadist. You do know you'll never sell this to McDonald's?

    The usual fiver, friend. May do this one day when I need something to substitute for self flagellation. RJ
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    " It was excellent "
    goodeat ate it and said...
    Five forky!!
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  • toml 9 years ago
    5 Forks
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  • 22566 9 years ago
    As always a wonderful read...very different.


    Kind Regards

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