Behind the Recipes
Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach and Roasted Crimini Mushrooms by D'Artagnan
Makes 4-6 servings
INGREDIENTS:
5 6 oz. pieces D'Artagnan chicken breast
3 cups buttermilk
salt and pepper to taste
Pesto:
1 cup oregano (fresh)
1 cup parsley (fresh)
1 cup pine nuts
1 cup aged parmesean reggiano
2 cups extra virgin olive oil
Side Dish:
5 cups of packed baby spinach
4 cups sliced cremini mushrooms
PREPARATION:
1. Make Pesto: combine all ingredients except olive oil in food processor for approx. 10-15 sec. Add olive oil, salt and pepper. Blend for an additional 30 seconds. Store any unused portion in an air tight container and refrigerate up to one week.
2. Make Chicken: Preheat oven to 400�° F. Pour buttermilk into a small baking dish. Season both sides of the breast with salt and pepper and place skin side up in baking dish. Bake in oven for ten min. Meanwhile, place large saute pan on stove and set on medium to high heat.
3. Add 1/4 cup of olive oil and 2 tablespoon of unsalted butter. When the butter begins to foam add mushrooms release water, cook until all has evaporated.
4. Then add spinach and deglaze with 1 teaspoon of shopped garlic and 1/4 cup of white wine. Cook for 3 min. At this point your chicken is ready for thin layer of pesto. Place back in the oven for 3 more min.
Preparation Time: 25 minutes
Cook Time: 20 minutes
Recipe courtesy of D'Artagnan
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