Category: Condiments/Sauces

Condiments/Sauces · Vegetables/Vegetarian

Fresh Corn Pico de Gallo

The Culinary Chronicles13 Comments

Fresh Corn Pico de Gallo

I love Condiments.

Hot sauces, dips, salsas, flavored ketchup, sauces…… I’m completely obsessed. No salsa bar is safe from me and I am without a doubt the reason why many food spots charge extra for sauces these days.

But when condiments can also be considered a “dip” or even a side dish—-well then it’s brilliant! And my Fresh Corn Pico de Gallo does just that!

Fresh Corn Pico de Gallo

Traditional Pico de Gallo is known for its bright flavors from the citrus and cilantro. These components play so well with the slight heat from the chilies and coolness of tomatoes. To add a different flair, I threw in fresh corn for a bit of sweetness and crunch. The whole combination married so well together and for me, depicted summer at its best.

This Fresh Corn Pico de Gallo is extremely versatile as well. Serve it as a dip with chips or veggies. Layer it in tacos or over freshly grilled meat or fish. You can even serve it as a side dish!

But one thing is for sure, be sure you make A LOT of it because you will definitely gobble it all up!

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Fresh Corn Pico de Gallo

Ingredients:

2 Cups Fresh Tomatoes, diced and seeded
1 Cup Whole Corn Kernels
½ Cup White Onion, finely diced
¼ Cup Fresh Cilantro, chopped
½ Tablespoon Serrano Chili, finely diced and seeded
1 Teaspoon Fresh Lime Zest
1 Tablespoon Fresh Lime Juice
1-2 Pinches Ground Cumin
Kosher Salt and Ground Pepper to taste

Combine all the ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for at least 1 hour.

Condiments/Sauces · Salads · Side Dish · Vegetables/Vegetarian

Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette

The Culinary Chronicles5 Comments

Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette

 

My siblings and I live all over the country so when we come home for Christmas, we try and squeeze in as much time with each other as possible. And of course when we’re together, there is always some type of cooking, eating, laughing….and sometimes even a little bickering. Hey—just because we’re older, we’re still siblings after all 🙂

Before joining our extending family for dinner and presents on Christmas Eve, the siblings (sibs-in-laws, kids, and 4-legged furry kids) gathered for lunch. The menu included Peach Bellini Cocktails, Cosmopolitan Martinis, Lemon Bars, Red Velvet Cupcakes, Rosemary Bread, Pear and Gorgonzola Salad, and a decadent Seafood Cioppino in honor of our Mom.

I thought this Asian Pear and Gorgonzola Salad would be a nice compliment to our lunch spread—-plus the green and red colors added a lovely festive touch. When I initially thought of making it, I had intended to use Bosc or Bartlett Pears. But when we had some juicy Asian Pears on hand, my sister suggested that they would be a nice alternative. You’ll also find that most pear salads will have walnuts in them. But since walnuts are my least favorite nuts, I swapped them out for one of my favorites—pistachios. Yum.

I think the end results was a bright dish that had great texture balance from the crunch of the pomegranates and pistachios to the creamy and slightly piquant flavor from the gorgonzola to the verdant essence from the greens.  As for the Pomegranate Vinaigrette, it brought together all of the components without overpowering them.

Would our Mom have enjoyed the meal? I have no doubt she would have loved it.

And I think she would be extra proud of us for eating our veggies. 🙂

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Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette
Serves 6-8

Ingredients:

8 Cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)
2 Small Asian Pears, sliced paper thin
1/3 Cup Fresh Pomegranate Seeds
½ Cup Gorgonzola, crumbled
1/3 Cup Pistachio Nuts, roughly chopped

Pomegranate Vinaigrette:
2 Tablespoons Fresh Pomegranate Seeds
3 Tablespoons Red Wine Vinegar
½ Teaspoon Sugar
2 Shallots, thinly sliced
½ Cup Extra Virgin Olive Oil
Kosher Salt and Fresh Cracked Pepper to taste

Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low. Add shallots and cook until softened—about 2-3 minutes. Remove from heat and cool. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.

Arrange the greens onto a large platter. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top. Drizzle the vinaigrette over the salad and serve immediately.

Condiments/Sauces · Pastas/Noodles · Pork

Almond Pesto Pasta with Chicken & Italian Sausage

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Almond Pesto Pasta with Chicken & Italian Sausage

I love making pastas—the possibilities are endless!

This little number combines a freshly made almond pesto (because I LOVE almonds in pesto) with Italian Sausage, Chicken Breast, and whole-wheat rotelle pasta. But SSSHHH! Don’t tell my brother-in-law I snuck in whole-wheat pasta into his dinner 🙂

The proteins I chose could be swapped out for anything you may have on hand including prawns or even grilled vegetables. Pastas, this one included, are a great way to clean out your refrigerator and pantry.

The end results are a savory and bright dish that is easy to make and even easier to gobble up. YUM!

Quick tips: Boil the pasta when you are browning the chicken and sausage. The heat from the freshly cooked pasta will help the pesto coat evenly. You can also add a few tablespoons of the pasta water as needed to “loosen” the sauce.

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Almond Pesto Pasta with Chicken & Italian Sausage
Makes 8 Servings

Ingredients:

1 Chicken Breast, sliced and seasoned with salt and pepper
½ Pound Italian Sausage
2 Cups Crimini Mushrooms, sliced
1/3 Cup Chopped Sun Dried Tomatoes (preserved in olive oil)
1 Tablespoon Fresh Garlic, finely diced
¼ Cup Shallots, sliced
½ Teaspoon Dried Chili Flakes
1½ Cups Almond Pesto*
1 Pound Pasta, cooked al dente
Olive Oil
Salt and Pepper to taste

*Almond Pesto
1½-2 Packed Cups, Sweet Basil (approximately 1 bunch)
½ Cup Unsalted, Roasted Almonds
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
1 Teaspoon Lemon Juice
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Prepare Pesto. In a food processor, pulse garlic and almonds. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate.

In a large and heavy bottom skillet, heat 1 tablespoon of olive oil from the sundried tomatoes. Add the sausage and sauté, crumbling, until golden but not cooked—about 3 minutes. Using a slotted spoon, remove from pan. Add the chicken to the skillet and cook until almost done. Using a slotted spoon, remove from pan. Add the mushrooms, garlic, and shallots to the skillet and sauté until tender. Return the sausage and chicken to the pan and add chili flakes. Continue cooking until all the protein is done.

Add the freshly boiled pasta to the pan and toss. Add pesto and toss to coat all items thoroughly. Season with salt and pepper to taste. Optional: Serve with additional Parmesan Cheese and Chili Flakes

Enjoy!

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Roasted Garlic Hummus

The Culinary Chronicles7 Comments

Roasted Garlic Hummus

I love Hummus. So tasty, so many “flavors” it can come in, and so versatile in how it can be served. Great as an appetizer with pita chips, bread, and veggies—it’s also delicious as a spread in sandwiches for a scrumptious vegetarian option. And let’s be honest, any way we can squeeze in extra veggies is a good thing.

And here’s a secret….it’s so easy to make. How easy? So easy that I often kick myself when I buy prepared tubs from my local grocers.

The following recipe is my standard “go-to” take on Hummus. However, I often use it as a base for my “specialized hummus flavors”.  I also used to use fresh garlic in my hummus but have found that by using roasted garlic, you’ll still get great flavor that’s slightly more mellow. But hey, if you’re a fresh garlic kind of person, be my guest. 🙂 However, I would try using only 2-3 garlic cloves as the flavors will be much more intense.

If you’re looking for a kicked-up hummus, try the following recipe but throw in some sundried tomatoes or fresh cilantro and jalapeno. DELISH!

Until next time Friends, Cheers!

**photo updated on 4/1/2013**

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Roasted Garlic Hummus

Ingredients:

15 Ounces of canned Garbanzo, drained with juices reserved
2-4 Tablespoons Liquid from Garbanzos
1/3 Cup Tahini
¾ Cup Fresh Italian Parsley
4 Tablespoons Lemon Juice
2 Tablespoons Roasted Garlic, minced finely
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon White Pepper
¼ Teaspoon Paprika

In a food processor, pulse the parsley, lemon juice, olive oil and tahini. Add garlic, beans, 2 tablespoons of garbanzo liquid, salt, pepper, and paprika. Blend until smooth but still thick. Add remaining garbanzo liquid, if needed, to reach desired consistency. Adjust seasonings as needed.

If serving as an appetizer, garnish with a drizzle of additional olive oil, paprika, and chopped parsley.

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Falafels with Tahini Sauce

The Culinary Chronicles5 Comments

 

Quite often, a friend of ours hosts an elaborate “themed” gathering. Last year was an authentic Polynesian affair that even included an imu (an underground oven heated with coals and lava rocks) where he cooked kalua pig. Not to be outdone, this year’s festivities was chosen to feature a Middle Eastern theme. And yes, he also made his own grill/cooking device this year, too.

My first inclination was to create some type of dessert to add to the party but I quickly decided against it, as many of the guests are quite accomplished bakers themselves. I then turned my attention to trying to make Falafels. Mmmm….Falafels.

Found throughout Egypt and the Middle East, Falafels are small patties/balls of ground chickpeas and spices that are deep fried. I absolutely LOVE them and if you’re in the San Jose, California area, you MUST stop by the famed Falafel Drive In to get some.

For our gathering, I did some research and settled upon a recipe from The Noshery, with some minor edits. I also decided to serve the Falafels as an appetizer/side dish with a Tahini dipping sauce. I usually like them in a pita bread but since we were going to have TONS of other dishes, this option seemed more fitting.

I am happy to report that the end results were pretty tasty. Using our friend’s electric deep fryer made the whole cooking process a breeze! However next time, I think I will up the ante on some of the seasonings. Definitely more garlic and perhaps coriander? Also, I’d like to keep the chickpeas mixture a little more coarse next time for added texture. I should also mention that since the Falafels are fried, they may not be so great as leftovers. It’s best to make only what will be consumed in a short time span.

Overall, the Falafels were quite fitting for our fun themed gathering. I can only imagine what’s in store for our next party. Brazilian? Argentinian? Mongolian? Ahhh…the Options are Endless. 🙂

 

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Falafel with Tahini Sauce
Adapted from The Noshery

Ingredients:

Falafel:
1 Cup Dried Chickpeas
½ Large onion, roughly chopped (about 1 cup)
2 Tablespoons Fresh Parsley, finely chopped
2 Tablespoons Fresh Cilantro, finely chopped
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
1/2-1 Teaspoon Dried Hot Red Pepper
4 Garlic Cloves
1 ½ Teaspoon Ground Cumin
1 Teaspoon Baking Powder
4-6 Tablespoons flour

Tahini Sauce:
3 Garlic Cloves
½ Teaspoon Kosher Salt
½ Cup Tahini
1/3 Cup Fresh Lemon Juice
½ Teaspoon Lemon Zest
¼ Cup Water
¼  Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Parsley, finely chopped
1 Tablespoon Fresh Cilantro, finely chopped
¼ Teaspoon Ground Cumin

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, onion powder, garlic powder, black pepper and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

While the Falafel mixture is chilling, prepare Tahini Sauce. Using a fine grater, grate garlic into a bowl. Whisk in Tahini, Lemon Juice, Water, and Olive Oil. Add salt, zest, cumin, parsley and cilantro. Combine until well. Refrigerate until serving time.

Pull Falafel mixture from refrigerator and form into small balls about the size of walnuts (approximately 2 tablespoons). Heat oil to 375 degrees in a deep pot (or deep fryer) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve with Tahini Sauce.

Beef · Condiments/Sauces

Beef Fajitas with Fresh Tomatillo Salsa and Pico De Gallo

The Culinary Chronicles2 Comments

I love Mexican cuisine. Something about the spice and citrus flavors remind me of my own heritage’s cuisine—though, in a completely different light.

Lucky for me, I live in an area where Mexican and Spanish ingredients are readily available for my culinary experiments. Plus, the BF has become quite adept to making some stellar salsas and pico de gallos

One night, we decided to try our hand with tomatillos. It is, after all, my goal for 2010 to cook with ingredients I’ve never tried before. So we headed to our local Mexican grocer, Mercados Suvianda in San Jose, California to pick up some supplies. Sure, this trusted establishment has their own array of pre-marinated proteins to choose from. However, I was up for the challenge and wanted to marinate my own carne asada with chipotle peppers.

The overall results? Muy Bueno!!! Of course, I think salsas get better over time. And in fact, our Tomatillo Salsa and Pico de Gallo improved after each day. We opted to cook the Tomatillo Salsa a bit to mellow out the “green”—almost “not yet ripe” flavor that it has. That choice proved quite successful. As for the beef, I was quite heavy handed with the chipotle peppers. Therefore, if you like a less “smoky” flavor, decrease the amount to only 1.5-2 ounces of the peppers.

We were quite pleased with our midweek Mexican eats. And since we knew exactly what was going in it—it was all fairly healthy. Whole-wheat tortillas, good fats from the avocado, moderate amounts of beef, tons of veggies. And that’s the key to balanced eating. Fresh, bright, flavors will make you a balanced foodie 🙂

Prepping the Tomatillo Salsa

 

 

Simmering the Tomatillo Salsa

 

 

Assemble and ENJOY!

 

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Beef Fajitas with Fresh Tomatillo Salsa and Pico De Gallo
Serves 4-5

Beef Fajitas
1 Pound Carne Asada (Beef skirt steak or flank steak)
3 Ounces of Chipotle Peppers in Adobo Sauce, diced
1 Teaspoon Cumin
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
1 Tablespoon Fresh Cilantro, chopped
1 Tablespoon Vegetable Oil

Tomatillo Salsa
3 Pounds Fresh Tomatillos, chopped
2-3 Tablespoons Cilantro, diced
1 Large Jalapeno Pepper, diced
1 Medium Serrano Chili, diced
1 4-Ounce Can of Roasted and Peeled Green Chiles, diced
¼ Cup Yellow Onions, diced
1 Tablespoon Garlic, diced
½ Tablespoon Lime Juice
Salt and Pepper to taste

Pico de Gallo
2 Pounds Tomatoes, seeded and chopped
¼ Cup Yellow Onions, diced
1-2 Tablespoons Cilantro, diced
½ Large Jalapeno Pepper, diced
1 Medium Serrano Chili, diced
2 Tablespoon Lime Juice
Salt and Pepper to taste

Side Accompaniments
1-2 Ripe Avocados, diced
8-12 Tortillas
Grilled Bell Peppers and Onions
Tortilla Chips
Lime Wedges

Take the first 8 ingredients of the Tomatillo Salsa and place in a food processor. Pulse until smooth. Salt and pepper to taste before moving to a medium sized sauce pan. Simmer on low for 7-10 minutes. Let cool before moving to the refrigerator. Chill for at least one hour. Taste to check seasonings prior to serving. Add salt and pepper as needed.

Take the first 6 ingredients of the Pico de Gallo and mix in a medium sized bowl. Salt and pepper to taste and refrigerate for a minimum of one hour. Taste to check seasonings prior to serving. Add salt and pepper as needed.

Take all ingredients for the beef fajitas and place in a gallon sized ziploc bag. Be sure to get most of the air out of the bag before sealing it. Let marinate for 30-40 minutes.

Heat grill pan to medium-high. Lightly cover pan with cooking spray. Cook beef for 3-4 minutes on each side until golden brown. Remove to cutting board and rest for 5 minutes before slicing into strips. Plate along side grilled onions and bell peppers.

Assemble each wrap with beef, grilled bell peppers & onions, avocados, and salsa/pico de gallo.

ENJOY!

Condiments/Sauces · Pork

Celebrating National Corndog Day

The Culinary Chronicles9 Comments

National Corndog Day……yes, it does exist.

According to the National Corndog Day website, “National Corndog Day coincides with the Saturday of the final 32 teams in NCAA basketball tournament (this year it’s March 20th).” True, I can’t say that I am an avid college basketball fan but I am a huge supporter of any themed “food” day. So, in honor of this esteemed event, we made corndogs. 🙂

Ironically, I typically don’t enjoy corndogs—except for the ones served at Disneyland…mmm, those are amazing. Usually the batters are either too thick or don’t have enough flavor to them. But some time ago I came across an episode of Alton Brown’s “Good Eats” where he had such an interesting take on the corndog batter. And this particular holiday was the perfect reason to give Alton’s version a try.

We also decided to step up our game by making a homemade ketchup (or is it catsup?). It’s so easy to make without using any preservatives that I wonder why more people don’t do it. Plus, you can add just about anything to make a kicked-up ketchup……peppers, horseradish, curry powder, etc.

As for the corndogs…..wow, they were amazing. The batter had the perfect level of crispiness and was still crunchy 20-30 minutes after being fried. The textures that the canned corn and jalapenos gave were fantastic—which helped the batter to not be too thick or “doughy”. Alton used chopsticks to spear the hotdogs but I ended up using a few sturdy wooden coffee stirrers—courtesy of my local chained coffee shop 🙂 My one warning if you do decide to give this recipe a try (and I truly hope you will) is to be EXTREMELY careful when dropping the corndogs into the hot grease. Due to the whole corn kernels in the batter, the oil was popping like crazy! Definitely proceed with caution and wear a long sleeve shirt in case you get a little residual splatter. Lastly, when you drop the hot dogs in the oil, try and hold it in the grease with a pair of tongs for a little while before letting them go. If you don’t, the hotdogs will settle on the bottom of your pot and the batter will stick to the pot and not your hotdog. It happened to me and it was No Bueno.

These little bad boys will become a regular in mi casa for game days, movie nights—and any other time I can find an excuse to make them. You can probably cut the hotdogs in half, too, should you choose to make mini-corndogs.

So to you my friends, HAPPY NATIONAL CORNDOG DAY!!!

Prepping the batter.

The batter needs to rest for at least 10 minutes.

The hot dogs dredged in cornstarch.

Compiling the ketchup ingredients.

The ketchup needs to chill in the fridge for at least 30 minutes for the flavors to meld.

Ta-Da!!! Crispy Corndogs and Homemade Ketchup

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Corndogs
From Alton Brown

Ingredients

1 Gallon Peanut Oil (I used 1 quart of canola oil)
1 Cup Yellow Cornmeal
1 Cup All-Purpose Flour
2 Teaspoons Kosher Salt
1 Teaspoon Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Cayenne Pepper
2 Tablespoons Jalapeno Pepper, seeded and finely minced
1 (8.5-ounce) Can Cream-style Corn
1/3 Cup Finely Grated Onion
1½ Cups Buttermilk
4 Tablespoons Cornstarch, for dredging
8 Beef Hot Dogs (I used Hebrew National)

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Ketchup

Ingredients

6 Ounces Tomato Paste
2-3 Tablespoons Rice Wine Vinegar (to taste)
1 Tablespoon Brown Sugar
2 Tablespoons Water
1 Teaspoon Soy Sauce
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
Salt and Pepper to taste

In a small food processor, combine all ingredients until well incorporate. Refrigerate ketchup for 30 minutes before serving.

Note: For this particular batch, I added 1 teaspoon of prepared horseradish.

Condiments/Sauces · Poultry

Chili-Lime Chicken with Cilantro-Almond Pesto

The Culinary Chronicles10 Comments

Let’s face it…..most of us have some type of frozen chicken in the freezer. And if you’re anything like me, you cycle through the same type of chicken preparation week after week.

One average weeknight I came home and opened the refrigerator door. I continued to stare inside its contents for a good 5 minutes like it was a TV, desperately trying to figure out what to make for dinner. I’m not ashamed to admit it but there were slim pickings and I needed something to go with the chicken I had pulled out from the freezer earlier that day. I found some cilantro, cheeses, and caught a glimpse of a bag of almonds we had on the counter. Than it hit me—why not try making a Pesto? Almonds are my favorite nut and I thought it would be fun to experiment with them.

I love the bright flavors of cilantro with lime and chose a quick and easy marinade for the chicken. How did it go? Pretty tasty if I do say so myself 🙂  The pesto was extremely bright from the citrus and herbs yet still had that great “nutty” flavor from the almonds. Paired over the extremely juicy and flavorful chicken and we had just kicked up a boring weekday dinner to a fun and unique meal.

Give it a try and enjoy! 🙂

Prepping the Pesto. I LOVED the bright green color from the cilantro 🙂

Pair it with a side of a Black Beans and Corn Salad and this may make its way into your chicken rotation 🙂

Chili-Lime Chicken with Cilantro-Almond Pesto
Serves approximately 4

Ingredients:

Chicken
4 Chicken Breasts
1 Tablespoon Finely Chopped Cilantro
2 Tablespoons Lime Juice
½ Teaspoon Lime Zest
½ Tablespoon Cayenne Pepper
½ Tablespoon Cumin Powder
1 Teaspoon finely diced Jalapeno Pepper
½ Teaspoon Black Pepper
¾ Tablespoon Kosher Salt

Cilantro-Almond Pesto
1½-2 Cups of packed, Chopped Cilantro (approximately 1 bunch)
½ Cup Unsalted, Roasted Almonds
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
½ Teaspoon Lime Juice
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Place all items for the chicken marinade with the chicken in a gallon sized ziploc bag. Be sure to get most of the air out of the bag before sealing it. Let sit for 15-20 minutes.

While the chicken is marinating, begin work on the pesto. In a food processor, pulse garlic and almonds. Add cilantro, cheese, lime juice, and salt/pepper. With the food processor on, add olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired.

Heat grill pan to medium-high. Lightly cover pan with cooking spray. Cook chicken for 7-8 minutes on each side until golden brown and internal temperature reaches 165 degrees. Remove from pan and loosely tent with aluminum foil to rest for 5-7 minutes.

Plate chicken and spoon a generous amount of the pesto over it. Serve with a side dish such as a Black Bean and Corn Salad.

ENJOY!