I’m currently en route back to San Francisco and working on a re-cap post of my week on the cookbook shoot. We had so much fun. And ate so much good food. After cooking about twenty six of Jaden’s recipes, I can say that I now feel semi-confident in the realm of Asian cuisine. Oh, and I learned that bean sprouts have heads and tails. I have a recipe that Jaden and I worked on together yesterday that I’m waiting to post in a few days—I think you guys are going to love it!
Let’s talk chicken right now though, mmk? I don’t cook chicken a lot at home because dealing with raw meat isn’t my favorite. I much prefer beating pretty swirls of butter and sugar together to frost cupcakes. However, sometimes a girl needs a little protein in her life. A little quick protein, I should add.
I hope you saved your extra pesto! If you didn’t that’s okay—storebought is totally great in this recipe as well! In this recipe, chicken breasts are marinated in balsamic vinegar for a brief period then grilled (on the grill or in the grill-pan) and topped with fresh mozzarella cheese and pesto.
SO.GOOD!!!!!!!! And so quick! I used leftovers all week on top of salads and it tasted great.
So, three ways to serve this dish:
1. Alongside brussels sprouts with bacon, israeli couscous and dried cherries (day 1)
2. Alongside spicy cuban black beans and rice and steamed green beans (day 2)
3. Chopped up in a huge salad with all the fixins’ (day 3 and 4)
….or at least that’s what I did.
Make it! And let me know what you think. It’s saucy, cheesy and delicious…what more could you ask for?
Get the recipe at PBS Food!