As we get into our fall routine; one of the first things to suffer is usually the quality of dinners at our house. Last evening, the boys had soccer practice, and we had a parent orientation meeting at the boys’ new school — the newly constructed intermediate school in our district. I did, however, have some “free” time in the afternoon and decided to take on a new recipe (to me) that I’ve been dying to make.
I found it on one of my favorite foodie blogs, Homemade Delish, and, with a few tweaks, recreated it for dinner. I did a most of the prep ahead of time, and it only took about fifteen minutes to pull together before soccer practice.
One of my favorite flavors in the dish is the basil walnut pesto, and it was the first time I’d made pesto from scratch (recipe from Once Upon a Chef)
Ingredients: Two cups loosely packed basil leaves, two cloves chopped garlic, 1/3 cup walnut pieces, 1/2 cup shredded Parmigiana-Reggiano, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2/3 cup olive oil.
Directions: Combine garlic and walnuts in a small food processor until chopped finely. Add basil leaves, salt, and pepper to processor and blend. Add olive oil in small amounts and process till smooth. Add cheese and blend till combined. Store in an air-tight container (up to a week) in the refrigerator.
Pound four boneless chicken breasts flat, dip them in an egg/milk wash, and coat each breast, using a Ziploc bag in which the following ingredients have been combined: one cup plain bread crumbs, one tablespoon Italian seasoning mix, 1/4 cup shredded Parmigiano-Reggiano, and 1/4 cup flour.
Heat 1/4 cup olive oil in a large skillet and cook the chicken for about 4 minutes per side. Set aside on a paper towel lined plate.
Prepare a “bunch” of fresh asparagus by cutting off the rough stem ends and cooking in a shallow pan of boiling water.
Plate the chicken breast, top with pesto (mixed with a bit of the asparagus water), wrap the asparagus in proscuitto and place on top of pesto. I also drizzled some marinara sauce on top.