Friday, January 28, 2011

Simon & Garfunkel Chicken, lol!

A Parrot Tulip makes everything look better! Pecan Pesto Chicken and Scarborough Fair marinara dipping sauce, with grated Romano and fresh Mozzarella. I made up this variation yesterday of the classic breaded boneless chicken, after listening to Simon & Garfunkel's classic song, Scarborough Fair, and realizing I had all the correct herbs in-house—Parsley, Sage, Rosemary, and Thyme, lol.


Pecan Pesto Chicken with Scarborough Fair Marinara Sauce

I N G R E D I E N T S 
Chicken:
1 lb boneless chicken breasts, cut into 8 strips
1/2 cup flour
1 large, or extra large, egg
3 tbsp prepared Pesto
1 cup Panko breadcrumbs
1/2 cup ground pecans
1/2 cup ground Romano or Parmesan cheese

Marinara sauce:
1 29 oz can whole peeled plum tomatos or tomato sauce
1 6 oz can plain tomato paste
1/2 chopped white onion
1/2 cup fresh chopped parsley
2 tbsp dried sage
2 tbsp dried rosemary
2 tbsp dried thyme
1 tbsp white vinegar (I use japanese rice vinegar)

D I R E C T I O N S 
Chicken:
Place flour in one dish for dredging. Use a whisk to mix together the Pesto and the egg and place in a second dish. Mix together the Panko crumbs. ground pecans and ground Romano or Parmesan cheese and place in a third dish. Take each piece of boneless chicken breast and starting with the flour, dredge, then dip into the Pesto egg and then roll in the crumbs. Pat each piece to make sure the coating sticks well and place in a glass baking dish that has been drizzled with olive oil. Repeat for all pieces. After all the pieces are arranged in the cooking dish, salt and pepper to taste and drizzle a slight amount of olive oil on top of each piece of chicken. Place in a 350° oven. Turn each piece over after 30 minutes and cook for an additional 15 minutes. Chicken should plump nicely and be tender all the way through. I test mine with a cake tester and when it penetrates easily and comes out clean, the chicken is done.

Marinara sauce:
Chop onion finely and cook over medium heat in olive oil until transparent, approximately 5 minutes. Add the 6 oz can of tomato paste. Stir well. Add the can of tomatoes or tomato sauce and the fresh parsley and dried herbs. Cook covered over low heat for 20 minutes. If using whole tomatoes, press down with a wooden spoon to break up. Uncover and splash in the white vinegar. Stir and cover for 5 minutes. Turn off heat and leave covered, off heat, for another 10 minutes for all the flavors to blend. For a smooth texture use an immersion beater or pour contents into a food processor, blender, or food mill, and puree.

Plating:
Arrange the chicken on a serving platter. Pour the marinara sauce in a dipping bowl in the center. Fresh mozzarella drizzled with olive oil makes a great accompaniment. Use freshly grated Romano or Parmesan for a bit of extra flavor.

Variation:
Instead of using the chicken to dip into the marinara, this dish easily converts to good ol' "Chicken Parm" as it's known around here, but perhaps Chicken Mozz would be more correct. Spoon some of the warm tomato sauce into an individual baking dish, place a couple of pieces of the Pecan Pesto chicken on top, and spoon more sauce over them. Slice the fresh Mozzarella and place on top, as well as a bit of grated Romano or Parmesan. Place under the broiler until the cheese is bubbling and slightly browned.

Note:
I'm an "eyeballer" when I cook, that is I rarely actually measure anything, so the quantities listed are in the ballpark. I'm also a firm believer in using recipes like blueprints, so if you like an herb I didn't use, please use it, or if you don't like one that I used, of course omit it!

Bon Appetit!

19 comments:

  1. THIS I WOULD TRY IN A MINUTE. IT LOOKS SO GOOD. OF COURSE MINE WOULD BE SERVED ON PAPER PLATES. YOURS IS WAY TO PRETTY TO EAT. LOL

    GRANNY

    KEEP THEM COMING.

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  2. I always make my plates attractive in case the food doesn't taste good, lol.

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  3. Nice presentation Casey! Is this pic taken on your kitchen counter?
    I'm glad to see Mary brought you some reminders of Spring - tulips will help you get over the winter blahs.
    I'm definitely going to make this recipe. Did you pound the chichen breasts first - like you would picatta?

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  4. Hey all.. Am at the hospital sitting with mom. She is having a "deep sleeping" kind of day so browsing on my phone. Am missing "real food" casey and this food looks "real good" ;). Maybe I can twist someones arm to put it on my "recipe blog" if u don't mind sharing. Am going to go take a look at ur previous entries (paul, I didn't c those NYC snow pix!!! :) hope thid finds everyone well.
    Mare

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  5. PX: yup, that's my counter. It's formica, but I like the color and the marble pattern. I cheated and bought the chicken already cut up and pounded, but if you're starting from scratch, yes, I'd pound it.

    Mare: Good to see you! I would send you a "to go" bag of chicken if I could! I'll look at your recipe blog, I'm not sure how I could post it but i'll see.

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  6. oops...I posted Casey last recipe for him..... I can do this one if you want me to Casey.

    Good to hear from you Mare. :)

    Just have to pass on some breaking news I just received: Wings of Hope has received a nomination for the 2011 Nobel Peace Prize. How awesome is that!!!!!!!

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  7. That's incredible news, Annie! It must feel great to belong to such a great organization!

    Sure, I'd love if you'd post the recipe. Thank you!

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  8. I will post your recipe, sounds like a good one... it's on my list to cook.

    I know, I am so excited about WOH.

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  9. I'm going to kick Martha Stewart's fat a** off the stage and have Casey take over, lmao. This dish looks awesome and must taste spectacular?

    So, when are you inviting us over for a meal? I'll bring over some pasties? : )

    At first glance I thought the title was Salmon and Garfunkel, rofl

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  10. thank you.
    any type of tomato sauce would work. I know a lot of people don't like sage as much as I do. The best part was the pesto added to the egg, and the pecans in the panko. I think the added oil in the pesto helped keep the chicken really moist and the pecans added a great crunch to the panko which is already really crunchy.

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  11. Woody: Salmon & Garfunkel is a GREAT name for a recipe. I'll have to come up with one!

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  12. Casey, I love the way you write a recipe. When my daughter was 'visiting' this week, I showed her your meatball recipe. Honestly, you could do a casey-style recipe book. So refreshing to read a recipe that comes out like talking to an old friend.

    Woody you are too funny... really I am too old to be rofl...but I am!

    PPS - my grandson is coming over tonight to assemble the Ferrari 458 Italia model....his first Ferrari!

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  13. GEE ANNIE, THE MOST IMPORTANT THING THAT HAPPEN TO ME TODAY IS--- I TOOK A NAP.ALSO WATCH A FUNERAL OF TWO POLICEMAN THAT WERE KILLED HERE IN ST. PETE. ON MONDAY. THOUSANDS WERE IN ATTENDANCE.IT WAS A DOUBLE FUNERAL.IT WAS A VERY SAD SERVICE.THE CITY DID A WONDERFUL JOB PUTTING IT TOGETHER FOR THE FAMILY.
    TOMORROW IS [TIME] TO LOOK FORWARD TO.
    WAITING FOR MORE FOOD PICTURES. I'LL TAKE WHATEVER YOU HAVE TO GIVE US CASEY.

    GN CASEY GN

    GRANNY

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  14. Thanks, Annie! I just realized in the "marinara' sauce directions I wrote "paste" instead of "sauce" the second time. I fixed it here, it should read "Add the can of tomatoes or tomato sauce and blah blah blah..."

    I've actually thought about putting a cookbook together. I wouldn't write them all though. I think I'd scan vintage recipes I have and then write an update on each page or add a sauce or something.

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  15. Great idea....

    I'll post a correction to mare's recipe blog tomorrow.

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  16. Yum Yum Casey! This looks really wonderful and I am so desperate for good, new chicken recipes! Can one BUY pesto at the store? Where in the store do you find it? I've never made pesto. Casey, did you buy chicken cutlets then? I'll have to get some of these ingredients then I'll give this a try!

    Annie, such wonderful news!

    Mare, so fabulous to see you here today! Waving wildly to you!

    GRANNY, SORRY ABOUT THE OFFICERS.

    Katie

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  17. Casey (and Woody) - am waiting with BAITED breath for the salmon and Garfunkel recipe!! Sorry, I couldn't help myself!!

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  18. Great one, Mare!

    Katie: Yes you can buy Pesto premade. I used Contadina brand, which is usually in the section where fresh pastas and organic foods are, although that brand isn't organic. They make it full-strength or "Lite" and I used the full type. To make it fresh you just put a bunch of basil in a food processor, along with olive oil, parmesan, garlic and pignoli nuts. I actually prefer it without the garlic, but you can't buy it that way. Some people add some fresh parsley to it which keeps it greener. You can use pecans or walnuts instead of the pignoli also.

    Note that I added a "note" tonight to the recipe explaining I "eyeball" my quantities,

    : )

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  19. Thanks for the additional info Casey! I think I eyeball all my quantities, too, when I cook. Only in baking do I follow the recipe exactly -- the first time. Then I adjust but I write down the changes and carefully measure those when I make it again. I'm quite the baker but have no one to bake for any longer. My husband doesn't like sweets! Imagine that!

    Katie

    Mare, you're a hoot, woman!

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