Chicken Breasts with Parsley Chive Pesto
Posted by hpotterblog on March 25th, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
Weather is not the only thing turning milder this time of year. As tender spring vegetables and herbs mature in my garden and begin to appear in markets; winter cravings for bold, spicy dishes gives way to quieter longings.
Spring produce begs for simpler, more delicate preparations—that’s where chicken comes in. Topped with chive and parsley pesto, this simple-to-prepare entrée is perfect for guests or a quiet evening at home.
Parsley and chives in the kitchen garden are as much a welcome call to spring as daffodils in the flower beds.
I especially like having parsley in the garden as it is so convenient to pick a few sprigs for a dish instead of running to the market for a bunch that will mostly migrate to the rear of refrigerator and be forgotten.
Basil pesto is a staple on the summer menu, but it can be made with other herbs as well. This spritely flavored parsley and chive pesto adds a little zing to your chicken. Pair it with a herbaceous white wine and roasted asparagus, or a beet and fennel salad.
These simple gifts from the garden (and at the dinner table) make me shout, “Ain’t life grand?”
Chicken Breasts with Parsley Chive Pesto
3 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
4-6 cloves garlic
2 tablespoons lemon juice
1/4 cup firmly packed chopped parsley
1/2 cup chopped chives or green onions
1/4 cup walnuts
2 tablespoons grated parmesan cheese
2 tablespoons white wine or broth
Salt and fresh ground pepper to taste
Generously salt and pepper the chicken. Brown it in a fry pan on medium heat, about 3 minutes per side. Remove from stove and set aside.
Add all remaining ingredients to a blender or food processor. Pulse several times to blend but not completely puree.
Add a dollop on each chicken breast, cover, and simmer on low until chicken is moist and tender. Serves 3 and can easily be doubled for guests.
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