After constantly being asked for advice on cooking throughout his career celebrity chef Thomas Gosney realized most of those questions stemmed from the step-by-step processes involved with preparing the ingredients used in recipes. In today’s post I got to connect with Thomas and discuss his new book along with some amazing recipe ideas.
Here is another quick and easy chicken dish for you. You can buy the pesto for convenience. The kale pesto can be used for many different things as well. If you’re not a kale person, I urge you to try this recipe. You might be surprised. This is one way to eat kale without making salad. Th e spiral cutters are easily obtainable and are really fun to use. once you get one you will use it all the time. Th ere is also a vegetable peeler that does the same result. The Zucchini pasta is excellent and you’ll never miss the traditional, but you can use the real stuff as well. I love them both.
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Recipe from Chef Thomas Gosney book: Method of Procedure
4 Boneless Skinless Chicken Breast, leave whole
1 tbsp. Vegetable Oil
2 cups Kale, stems removed
1 cup Fresh Basil
2 cloves Garlic
1 tbsp. Pine Nuts, can substitute Walnuts
¼ cup Olive Oil
¼ cup Water
2 tbsp. Grated Pecorino Romano Cheese, can substitute Vegan Rice Parmesan Cheese
½ tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper
3 med. Zucchini, cut into spiral pasta shape, or julienne cut into long lengthwise slices
1 Onion, julienne, cut
1 Red Bell Pepper, julienne cut
10 Sugar Snap Peas, stringed and cut in half lengthwise
1 tbsp. Olive Oil
2 tbsp. Fresh Chopped Garlic
½ tsp. Kosher Salt or to taste
½ tsp. Fresh ground Black Pepper
1 tbsp. Fresh chopped Chives or Green Onion
Place kale, basil, garlic, pine nuts, olive oil, water, cheese, salt and pepper in blender.
Blend on high until everything is pureed smooth and creamy. You might need to stop blender once or twice to get the basil and kale to incorporate.
Take ½ cup of pesto and place into mixing bowl.
Add chicken breast and marinate for 1 hour in the refrigerator while you chop the vegetables. Preheat oven to 375 degrees.
Heat vegetable oil in sauté pan over medium high heat.
Sear chicken breast for 2 minutes and turn over.
Place into preheated oven. Bake for 5 minutes depending on the thickness of the chicken.
While the breasts are in the oven. heat olive oil in another sauté pan over medium high heat. Sauté onions until browned. Add red bell pepper, sugar snap peas, and zucchini.
Sauté for 2 minutes. Add garlic, salt and pepper,
Pour remaining kale pesto and toss lightly, place onto serving dish.
When chicken is cooked remove from pan and let rest 4-5 minutes.
Slice chicken on an angle and place over top zucchini pasta.
Sprinkle chives over top. You can grate additional romano cheese for our liking. Serves 4 pp.
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