Crispy Chicken with Green Onion Pesto

Crispy Chicken with Green Onion Pesto
  1. 6 boneless chicken breast 6 bone-in, skin on chicken pieces, thighs, breasts, your choice
  2. 8 oz pea shoots, rinsed and chopped in thirds
  3. 2 cups fresh spring peas, blanched
  4. 1 cup cilantro
  5. 4 green onions, chopped (white and green)
  6. 2 cloves garlic
  7. 3 teaspoons grated ginger
  8. ¼ cup olive oil
  9. 1 Tablespoon soy sauce
To make the green onion pesto
  1. Place the cilantro, green onions, garlic, ginger, oil, and soy in a food processor and process for 1-2 minutes until smooth. Set aside.
  2. Directions for Chicken
  3. Loosen the skin from each chicken piece to create a pocket
  4. Spread an equal amount of pesto under the skin of each piece, using your fingers to spread the pesto around to cover all areas of the chicken.
  5. Pull the skin back to cover the pesto.
  6. Heat a sauté pan with canola or grapeseed oil.
  7. Once hot, add chicken, skin side down to the pan.
  8. Pan sear the chicken until the skin is nicely browned, turn chicken and repeat of the opposite side.
  9. Place chicken in a 425-degree oven to finish off – a meat thermometer should register 165.
  10. Toss the spring peas and the pea shoots with the remaining pesto.
  11. To serve; lay a bed of the pea shoots and spring peas on the plate and top with chicken.
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