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
Preheat dry griddle or skillet on high heat
Coat chicken all over with oil, pinch Kosher salt and few grinds pepper each side
Lay chicken "presentation" side down in pan
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
In processor, add green onions, ginger, garlic, kosher salt, cayenne, whizz until finely chopped then pour oil while it mixes until smooth
Immediately spread generous tablespoon pesto over hot chicken