Chicken with Green Onion Pesto

Random week slams shut with a simple grilled chicken breast with me using my vegetable obsession – the green onion as a simple little pesto.

Serves 2

INGREDIENTS

• 2 chicken breasts, flatted out 1/2" thick

• 1 tablespoon olive oil

• Kosher salt

• fresh black pepper

PESTO: 

• 15 green onions, top and dark green parts removed, chopped

• 2 small cloves garlic

• 1" cube ginger, chopped

• 2 pinches Kosher salt

• pinch ground cayenne

• 6 tablespoons olive oil

• 1/2 lemon, juiced

DIRECTIONS

1. Preheat dry griddle or skillet on high heat

2. Coat chicken all over with oil, pinch Kosher salt and few grinds pepper each side

3. Lay chicken "presentation" side down in pan

4. If using a griddle: cook 3 minutes, turn 1/4 to make diamond effect cook another minute, flip and repeat. If using skillet, do 4 minutes each side. Apply pressure once flipped, using heavy plate

5. In processor, add green onions, ginger, garlic, kosher salt, cayenne, whizz until finely chopped then pour oil while it mixes until smooth

6. Immediately spread generous tablespoon pesto over hot chicken

WATCH SAM MAKE THIS...