This past weekend I had the pleasure of doing several demonstrations for the International Home and Housewares Show in Chicago. I was presenting with Lenox on behalf of Chef Mario Batali, and I was part of an amazing line up of chefs including Richard Bayless and Paula Deen. I presented a mozzarella making demonstration, pesto, and balsamic chicken. A lot of folks expressed interest in the recipes, so I’m posting the pesto and chicken here. Happy cooking! And to everyone I met in Chicago, thanks for making my trip exceptional!
Yields 1 pint
Blanched basil 1 bunch
Garlic, peeled 2 cloves
EVOO 1 ½ cups
Parmigiano Reggiano cheese 1 cup
Toasted pine nuts ¼ cup (optional)
Bring a pot of salted water to boil. Blanch basil in water until bright green and soft, about 1 minute. Remove basil from pot and shock them in ice water bath to stop the cooking process, transfer to a blender along with garlic, pine nuts, and olive oil, and puree until smooth. Transfer to a mixing bowl and fold in parmigiano reggiano cheese.
2 cloves garlic minced
3 tbs Dijon mustard
2 tsp parsley, chopped
2 tsp thyme, chopped
2 tsp rosemary, chopped
¼ cup balsamic vinegar
¾ cup extra virgin olive oil
3 boneless, skinless chicken breasts, butterflied in half
In a mixing bowl, combine garlic, Dijon, herbs, and balsamic. Mix well to combine. Slowly whisk in the olive to emulsify the vinaigrette. Add the chicken breasts to the marinade. Let chicken marinate for 1 hour in the refrigerator. Grill over medium –high heat, and serve.