Grilled Free Range Chicken Recipe
arugula pistachio pesto, melted mozzarella, confit tomatoes, spinach, capellini, madeira sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pesto
In a food processor, combine the arugula, pistachios, parmesan cheese, olive oil, and garlic. Blend until smooth. Season with salt and pepper to taste.
- 2
Confit the Tomatoes
Preheat the oven to 300°F (150°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 1 hour until they are soft and bursting.
- 3
Grill the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for 6-7 minutes on each side or until fully cooked. In the last couple of minutes, place a slice of mozzarella on each breast to melt.
- 4
Cook the Capellini
In a large pot of boiling salted water, cook the capellini pasta according to package instructions until al dente. Drain and set aside.
- 5
Make the Madeira Sauce
In a saucepan, bring the Madeira wine to a simmer over medium heat. Allow it to reduce by half, then season with salt and pepper.
- 6