Chicken Breast Recipe
gnocchi | basil pesto | asparagus | tomato marmalade | thyme jus
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Ingredients
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General Ingredients
Chicken Breast
Gnocchi
Basil Pesto
Asparagus
Tomato Marmalade
Thyme Jus
Method
Preparing the Chicken Breast
Season and Sear Chicken
Season both sides of the chicken breasts with salt and pepper. In a skillet over medium-high heat, add a tablespoon of olive oil. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove from pan and set aside.
Roast the Chicken
Preheat the oven to 375°F (190°C). Place the seared chicken breasts on a baking sheet or oven-safe dish and roast in the oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest.
Preparing the Gnocchi
Boil Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
Sauté Gnocchi
In a large skillet over medium heat, melt 1 tablespoon of butter or add a drizzle of olive oil. Add the cooked gnocchi and sauté until they are golden and crisp on the outside, about 3-4 minutes. Set aside.
Making the Basil Pesto
Blend Ingredients
In a blender or food processor, combine 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/2 cup grated Parmesan cheese, 2 garlic cloves, and 1/2 cup olive oil. Blend until smooth. Add salt to taste. Set aside.
Preparing the Asparagus
Trim and Blanch
Trim the woody ends from the asparagus. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
Making the Tomato Marmalade
Cook Marmalade
In a saucepan over medium heat, add 1 tablespoon olive oil and sauté 1/2 diced onion and 2 minced garlic cloves until soft. Add 2 cups diced tomatoes, 2 tablespoons sugar, 1 tablespoon vinegar, salt, and pepper. Simmer until thickened, about 20-25 minutes. Stir occasionally. Set aside to cool slightly.
Preparing Thyme Jus
Make Jus
In a small saucepan, heat 1 tablespoon olive oil. Add 1/2 chopped shallot and sauté until soft. Add 1 cup chicken stock, a sprig of thyme, and simmer until reduced by half. Strain and season with salt and pepper.
Plating the Dish
Assemble and Serve
Spread a spoonful of tomato marmalade on the plate. Place some sautéed gnocchi and blanched asparagus alongside. Slice the roasted chicken breast and arrange on the plate. Drizzle basil pesto over chicken and vegetables. Finish with a drizzle of thyme jus around the plate and serve.
