What You Need
1 pound boneless chicken breast
1 cup baby heirloom tomatoes, thinly sliced
1⁄2 cup aged Parmesan cheese, shaved (for the garnish), plus 1⁄2 cup (for the pesto)
1 multigrain baguette
1⁄2 cup extra virgin olive oil, divided
fresh cracked black pepper
4 cups baby spinach
2 cups fresh basil
11⁄2 tablespoons garlic, minced
1 tablespoon lemon juice
What To Do
Place a large skillet over medium heat and add in 1 tablespoon of olive oil. Clean, cut and season the chicken breast. Place the chicken into the hot pan. Cook the chicken until golden brown on all sides. Once the chicken is fully cooked, remove from the pan and let rest for 3-5 minutes. Cut into strips or 1-inch cubes and place in a large bowl.
For the pesto, place the spinach, basil, lemon juice, Parmesan cheese, garlic, salt and pepper in a food processor. Blend and slowly drizzle in ⅓ cup olive oil until the pesto mixture is smooth. When the pesto is done, add desired amount to the chicken and toss.
Slice the multigrain baguette into ½-inch slices on a bias and brush with ½ tablespoon of olive oil. Place bread on a baking sheet, then in the oven on broil, until it’s golden brown on both sides.
Thinly slice the baby heirloom tomatoes and lightly toss in 2 tablespoons of olive oil and a pinch of salt, then set aside.
Now, let’s make something Pretty and Delicious. Start by placing the toasted multigrain bread on the plate first, then stack the pesto chicken, then the tomatoes mixture and garnish with shaved Parmesan cheese. Finish by lightly drizzling olive oil and a pinch of cracked black pepper over the tomatoes. Enjoy!
For more Pretty and Delicious recipes, visit chefhuda.com.