May 232014
 

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We eat a lot of chicken at my house and I am always looking for new recipes. I recently received 125 Best Chicken Recipes from the Robert Rose publishing company.  I was so happy with all the good recipes and idea’s that the book had.   Most of the meals could be made in 20 or 30 minutes so perfect for a fast week night dinner. I was surprised at the wide variety of recipes there were some that could be made in a skillet, oven or grill.

A couple of my favorites that I will make again are the Thai Chicken Noodle Salad and the Orange-Rosemary Glazed Chicken Breast.  Both of these recipes were easy to make and had lots of flavor.  I thought the menus that were suggested with each dish were a great addition.

This weekend is Memorial day and the beginning of grilling season so we are going to have the Pesto-Grilled Chicken with Fresh Tomato Pasta. Doesn’t this look good?  I am able to share the photo’s and recipe Courtesy of 125 Best Chicken Recipes by Rose Murray 2014 © www.robertrose.ca Reprinted with publisher permission.

 

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Pesto-Grilled Chicken with Fresh Tomato Pasta, page 170

A small amount of pesto sauce pushed under the skin of chicken breasts not only gives them a lovely flavor, but helps to keep them moist while they cook.

 

Grease barbecue grill and preheat to medium-high

4                            bone-in skin-on chicken breasts                         4

1/2 cup               pesto sauce                                                   125 mL

Fresh Tomato Pasta

4 cups                  corkscrew pasta (or 12 oz [375 g] fettuccine)1 L

1 tbsp                  olive oil                                                             15 mL

4                            ripe tomatoes, unpeeled                                       4

Half                      red onion, coarsely chopped                          Half

2                            cloves garlic, minced                                              2

2 tbsp                  chopped fresh basil (or 1 tsp [5 mL] dried)                                         25 mL

2 tbsp                  chopped fresh oregano (or 1 tsp [5 mL] dried)                                 25 mL

2 tsp                     red wine vinegar                                            10 mL

1 tsp                     packed brown sugar                                        5 mL

Salt and pepper

  1. Gently poke your fingers under the skin of each breast and lift the skin slightly. (Be careful not to tear the membrane that connects the skin to the chicken.) Gently stuff 2 tbsp (25 mL) pesto in each breast, massaging to even out.
  2. Starting with the pesto-side up, grill chicken for 5 minutes. Turn the breasts and grill for another
    5 minutes. Turn again and finish on the grill with the pesto side up for 5 to 7 minutes or until the chicken is no longer pink inside.
  3. Fresh Tomato Pasta: Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm. Drain well and toss with the oil.
  4. While the pasta cooks, core the tomatoes and coarsely chop. In a bowl combine tomatoes, onion, garlic, basil, oregano, vinegar and sugar. Add salt and pepper to taste. Toss with the pasta and serve immediately.

You can order own copy of 125 Best Chicken Recipes HERE along with lots of other recipe or informational books.  You can also find them locally at Barnes and Nobles. Stay connected so you can see whats new on Facebook and Twitter.

Kaisy1

“Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

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