This meal was inspired by my friend Jared. But I have to take it to another level, of course. It's basically a smothered chicken dish seasoned with pesto. I used my iron skillet.
1) Browned a pair of chicken breasts in butter and then add a little stock, covered and cooked for 50 minutes.
2) Remove the Chicken add crudely chopped Portobello mushrooms, onion and garlic. Cover and simmer for 5 minutes.
3) While the shrooms simmer, coat the chicken with pesto.
4) After the 5 minutes from step 2, I placed the chicken back in the iron skillet, covered and placed it in the oven @ 300 degrees for 90 minutes. The lower temp and time roasted the meat to perfection.
5) Top the breasts with cheese. Here's where the picante comes in. I used a boutique cheddar made with habaneros and mango! Place back in the oven and turn on the broiler. Cook to melt and bubble the cheese to perfection.
I served it with zucchini, onions and carrots made with butter, water, lemon juice and seasoned with dill and a little salt.
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