Patch Blogs: Mood Food — What Rhymes With Pesto?

gus·to [guhs-toh]

–noun
1. hearty or keen enjoyment, as in eating or drinking, or inaction or
speech in general: to dance with gusto.
2. individual taste or liking.
3. Does not really rhyme with pesto

This week had been all about making the most out of life, appreciating the little things and making lemons into lemonade. All this requires gusto even if at first you have to fake it a little. Life can throw a lot at you, all at once and without mercy. In times like these we need to be creative and concentrate on the little enjoyments. I cook sometimes out of need only but most of time it is to feel a sense of pride, and this recipe inspires pride without a lot of the effort that keeps us out of the kitchen and in the drive-through line. On that note, let's talk turkey ... well, chicken.

To quote Chris Rock in I Think I Love My Wife, if I have to eat another piece of chicken “I’m going to lose my finger-licking mind." When it comes to chicken we tend to think of it as a staple. Something easy to cook when all else fails or our time is limited, and most of us are pretty sick of it.

I look at chicken as a blank canvas. It will taste like plain old chicken but it will be your fault if it does. Now this is an excellent opportunity to talk about pre-seasoning your chicken. There is one little step that can be done before work or even the night before that will amp up your dish. Lets talk brine. Water, sugar and salt, that’s it; Take your chicken and throw it in a bowl with enough water to cover plus about three inches. For about every four cups of water add ¼ cup sugar and ¼ cup salt and let it soak (overnight is best, or during the workday). When you are ready to cook, just pull them out and blot the chicken with a paper towel to dry the surface a bit.

Now most of us have chicken in the freezer and at least for me this is why. I am one of those people who stands at the grocery and thinks, All right, I am making chicken for dinner. Now there are four of us but one is a big eater and my son could eat half a chicken breast or a whole so four breasts is not enough and they only come three to pack so I have to buy two. Then I only cook four and I have little Ziploc baggies of random chicken breasts floating around the freezer, and if your freezer is anything like mine it is like Dante’s descent trying to get to the shivering little mysteries in the back. So this is an all call to those random Ziploc baggies of chicken, doomed to a life of humiliation and freezer burn. Dig them out and give them life.

Living life with gusto ... make it chicken pesto

Equipment List
Skillet big enough for the chicken
Foil-lined baking pan
Food processor or blender
Oven at 375 degrees

Ingredient List
One chicken breast per person (cut each in half long ways) even better if you brined it
Tip: Tenderize your chicken, meaning put it between sheets of plastic wrap and beat it with a mallet
Pesto (see below)
½ cup flour in a bowl
4 tblsp olive oil (for browning)
1 cup bread crumbs per 2 chicken breasts (use Panko bread crumbs for crispy chicken or regular for a softer crust)

For the Pesto
Basil  (fresh if available) about ½ cup fresh
¼ cup dried
3 tblsp olive oil for 4 chicken breasts
1 tblsp minced onion
1 ½ tblsp minced garlic
¼ cup pine nuts (use cashews, almonds, or walnuts to change the flavor a bit)
2 tblsp parmesan cheese
S&P to taste

Throw all of the above into the food processor or blender and mix until fairly smooth.
Set aside in bowl big enough to run the chicken through.

Putting it all together

Add the 4 tblsp olive oil to a skillet and heat on med-high. While that is warming it is time to ready the chicken. Take the chicken breasts by halves and dredge them in the flour first, then roll them in the pesto and seal with a roll in the breadcrumbs. Add to the hot skillet (carefully, the pesto spits and I have the little burns to prove it). Brown chicken on both sides and add to the baking pan. Cover with more foil and bake to finish cooking; about 30 minutes for four chicken breasts.

Now we can’t stop there. We need a side. Although this recipe would take on just about any side, save maybe a baked potato. Now I have kids so if I want an adult recipe of chicken pesto I have to hide next to something they love ... spaghetti. Which really makes this chicken parmesan with a really yummy twist. Try cooking some of your favorite pasta, top it with a little marinara, and if your feeling really brave, top the whole thing with a little mozzarella. Now that’s it. This recipe is good for the whole family, totally possible on week nights and will make you look like a culinary god/goddess.

Next week: A pizza style recipe that is so good you will forget (and not care) about the calorie count.