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