Crispin Glover Recipe

Prepare chicken

Pat the 2 chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch for even cooking. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Sear and cook

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear 4–5 minutes without moving until a golden crust forms. Flip and cook another 4–6 minutes until the internal temperature reaches 165°F (74°C) or juices run clear. Reduce heat to medium if the exterior is browning too quickly.

Add pesto & melt

Lower heat to medium-low. Spoon about 3/4 cup prepared basil pesto evenly over the tops of the cooked chicken breasts. Cover the skillet for 1–2 minutes to warm the pesto and allow it to adhere. If using thicker breasts, transfer chicken to a 350°F (175°C) oven for 5–7 minutes after spooning on pesto to finish cooking through and gently meld the flavors.

Rest the chicken

Remove chicken from heat and let rest on a cutting board for 5 minutes. Resting helps retain juices and makes slicing cleaner.

Slice & assemble

Slice the rested chicken into 1/4–1/2 inch slices. On each toasted ciabatta or roll (if using) or on a plate, arrange lettuce leaves, a layer of sliced tomato (about 1 cup total), then top with sliced pesto chicken. Sprinkle 1/2 cup shaved or grated parmesan over the chicken.

Finish with a light drizzle of extra virgin olive oil (1 tsp) and a squeeze of 1 tsp lemon juice over each assembled portion. If desired, sprinkle 1/4 tsp red pepper flakes for a touch of heat. Serve immediately so lettuce stays crisp and parmesan remains slightly melty against the warm chicken.