Pesto Chicken

IngredientsClear All

For the chicken

• 1 large package boneless chicken thighs
• Kosher salt
• Fresh ground black pepper
• 1 cup shredded mozzarella
• 1/4 cup shredded parmesan

For the pesto

• 1 package basil
• 1/2 cup pine nuts
• 1/2 cup olive oil (approx)
• 1/4 cup shredded parmesan
• 1/2 tbs kosher salt
• 1/2 tsp freshly ground black pepper

For the rice

• 2 cups uncooked rice
• 2.5 cups water
• Pinch of salt

For the sauteed spinach

• 1 bag spinach (mix)
• 2-4 cloves minced garlic
• A big pinch of salt
• 1-2 tbs olive oil

Instructions

1. Defrost chicken (2 days before): Remove chicken from freezer.

2. Salt chicken (1 day before): Salt the chicken, cover and place in fridge.

3. Toast pine nuts: In a dry skillet on medium heat, toast the pine nuts until fragrant and just starting to brown. Remove from heat, set aside.

4. Make pesto: Place olive oil, basil, parmesan, salt, black pepper and half of the pine nuts in the blender. Blend on high until smooth, adjusting the oil level to get the right texture. Transfer to a sauce pan. Heat on low for about 15 minutes until dark green.

5. Cook rice: If using short grain rice, rinse it first. Put rice in the cooker with a little bit of salt and 2.5 cups water. Cook.

6. Cook chicken: Heat the griddle for several minutes on 3-4. Pepper both sides of the chicken. Preheat oven on high broil. Cook chicken on griddle until cooked through.

7. Top and broil: Place chicken on sheet pan. Apply pesto, then mozzarella, then parmesan to each piece. Put chicken in oven for a couple of minutes until cheese is bubbly and starting to brown.

8. Cook spinach: Place the wok over medium heat. Pour in olive oil. In batches, cook spinach until wilted. Salt each batch. Half to 3/4 of the way through, add the garlic. Pour spinach into fine mesh strainer to get rid of excess liquid, then transfer to serving bowl.

9. Serve: Plate chicken with rice and spinach.

Notes

Make ahead: Salt chicken 1 day in advance for best flavor

Tips: Blend pesto with half the pine nuts for a smoother texture, reserve the rest for garnish if desired

Source

Family recipe