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Pollo al Pesto di Liguria

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Margi Cintrano View Drop Down
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    Posted: 06 May 2012 at 09:21
     Pollo al Pesto di Liguria
If geography, is a culinary destiny then it is logical to assume the mainstay of Liguria in northwestern Italia, a tiny region that grasps the Mediterranean Sea from France to Tuscana, is fish country, however, that is not so much the case. Ligurians and the Genovese people east shellfish and fish, however, their vegetables are their mainstay. Why ? This region´s coast is not rich is shellfish or fish. The seafaring fishermen, depart from Genoa and fish off the coasts of the southern Italia, Corsica, and navigate the western Mediterranean and The Aegean, Adriatic and the eastern Mediterranean.
This chicken with Pesto recipe hails from the Olcese Family located in the hills behind the Margherita Ligure, where all is home made and divine. I make this recipe quite often for office lunches, and decided to try it out for a simple dinner for the Vet. He loved it.
 
So here it is ...
 
Serves 4 ...  
 
6 slices of turkey or pork bacon or pancetta sliced
2 cups fresh basil leaves coarsely chopped
1 tblsp pinenuts ( can use Macademia or walnuts or almonds )
1/4 cup evoo
2 or 3 garlic cloves ( to taste )
1/2 tsp fresh lemon juice
salt to taste
4 skinless boneless chicken breasts with a one inch horizontal incision in each piece, like a little pocket ( my Butcher does it )
1 cup unbleached flour
2 large eggs
1 cup fresh bread crumbs sprinkled with herbs and dried spices of choice ( basil, oregano, parsley and thyme are what I employ )
2 tblsps Evoo and 2 tblsps salted butter
Aged Reggiano Parmesano or Aged Pecorino Sardo
 
1. large skillet: sauté bacon of choice 5 mins. until crisp
2. food processor: purée garlic cloves, pinenuts, bacon, basil, pecorino or parmesano aged cheese, bread crumbs sprinkled with the dry herbs  
3. with machine Food Processor: gradually and very slowly in a stream and add 2 tblsps of Evoo until you have a coarse paste, a pesto
4. Take the chicken breasts and place 1 tblsp of the pesto into each of the four, pockets and then season chicken with salt and freshly grinded pepper
5. put the flour, the 2 eggs beaten and the breadcrumbs in 3 little bowls
6. melt 1 tbslp butter with 1 tblsp of evoo together
7. dredge the chicken breasts in flour, then egg and then the breadcrumbs
8. sauté the chicken over moderate heat, 6 minutes to 7 minutes per side
 
Serve with a lovely Prosecco white sparkling wine or a Lambrusco and crusty warm oven Italian style bread.
 
ENJOY. Smile
 
Recipe written and translated by: Margaux Cintrano.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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