Posts Tagged garlic
I have some very exciting news for those of you who have been silently bemoaning how completely shitty my photography is. I (finally) got a Cannon DSLR! So now I can take pictures like this:
Anyway…for the past few months, I have been searching high and low for the perfect pesto recipe. Last night, I found it. If you haven’t made Ina Garten’s (aka The Barefoot Contessa) Pesto, you need to. It is a religious experience. Words simply can not describe.
All you do, is take some basil, salt and pepper, nuts, cheese and garlic
And process them for a few mintes in ye-olde food processor.
After I made this wonderous dish, I thought to myself: “Self,” I thought, “you should throw some of that deliciousness down on some chicken.”
And then I remembered something that everyone on the internet knows. Bacon is awesome, so I wrapped it all up in bacon and threw it in the oven.
Chicken with Pesto and Bacon:
- 1 1/2 cups Basil, packed
- 1tbs Walnuts
- 1tbs Pine Nuts
- 1/2 cup Olive Oil
- 3 Cloves Garlic, chopped
- 1/3 cup Grated Parmesean Cheese
- 1 pinch each Salt and Pepper
- 3 Chicken Breasts, halved
- 1lb Bacon
For the Pesto:
Combine nuts in the food processor and process for 15 seconds. Add Garlic, Basil and Salt and Pepper. While processing, slowly add the Olive Oil and blend until the basil pieces get as small as they are going to. Add the Cheese and blend until combined. Makes 1 Cup.
For the Chicken:
Preheat the oven to 400F. Spread about 1tbs of Pesto over each piece of Chicken. Wrap in two to three strips of Bacon, and bake until bacon is browned and chicken is cooked (~45 minutes).
Everyone has a list of things that they simply will not pay for. If roasted red peppers aren’t on your list then they should be. You can pay up to $10 for a bottle of them OR you can make them yourself for the cost of red peppers (~$1/lb around me). Your call.
For Roasted Red Peppers:
- 2-6 Red Bell Peppers
- 2 Cloves of Garlic
- 3 tbs Olive Oil
Preheat the oven to 450F. Place rinsed and dried peppers a hot, dry pan on high heat and cover. Turn every 5 minutes or so until peppers are evenly blackened (about 20 minutes). Place the peppers on an aluminum lined cookie sheet in the oven for one hour.
Do Laundry or some other productive thing (I watched Myth Busters).
Remove the peppers from the oven and place in a brown paper bag until they are cool enough to handle. This allows them to steam a little bit (yay residual heat). Once they have cooled, remove the skin by gently rolling the pepper between your hands and peeling it off (similar to a hard boiled egg). Pull the pepper apart into strips and carefully remove any seeds. Put finished strips in a bowl with olive oil and garlic. Refrigerate until ready to eat. Will keep, refrigerated, indefinitely (I don’t actually know how long they keep because I usually eat them all right away).