Cast Iron Italian Chicken with Carrot Top Pesto and Rainbow Chard
July 2022 Recipe Contest runner-up Tammy Bassett brings the flavors of our market to your table with this seasonal recipe!
Ingredients and Instructions:
For the Chicken:
2 Boneless Skinless Chicken Breast
1 Tbsp Stoneridge Italian Seasoning Blend
1 Tbsp each Leaning Ladder Tuscan Herb Infused Olive Oil and Herbes de Provence Infused Olive Oil
1. Add Oils and Seasoning blend together and whisk.
2. Rinse and dry chicken and place in a glass dish.
3. Rub Oil and Seasoning Mix all over chicken, cover, refrigerate, and let marinate while making the Pesto.
4. Put 2 Tbsp of olive oil in a cast Iron Skillet and heat to Medium High. Cook Chicken, rotating occasionally
until 160° internally. Let rest then slice into ¼’ pieces.
For the Pesto:
2 cups Carrot tops (from about 1 bunch)
½ Cup Pine Nuts
2 Garlic Cloves peeled and diced
¾ Cup + 2 TBSP Pure Olive Oil
½ Cup Shredded Parmesan
1/8 Tsp Kosher Salt
1/8 Tsp Black Pepper
1. Cut Carrot greens from carrots, wash, rough chop.
2. Blend greens, pine nuts, 2 Tbsp olive oil. Pulse until well blended.
3. Slowly add the remaining olive oil until blended and a sauce consistency.
4. Add parmesan, salt, & pepper, blend on low. Give it a taste and add more salt, pepper, or oil to taste.
Place in an airtight container and set aside until needed.
For the Swiss Chard:
4 slices of thick cut bacon cooked and chopped
½ Tsp Kosher Salt
2 Tsp Olive Oil
2 Large Shallots, Chopped
2 Garlic cloves finely chopped
2 Large Bunches of Swiss Chard. Leaves separated from ribs. Rough chop leaves, and ribs cut in ¼” pcs.
½ Tsp Red Chili Flakes
1/3 Cup grated Parmesan
2 Tsp Leaning Ladder Neapolitan Herb Balsamic Vinegar
1. Cook Bacon until it is crisp in a large frying pan. Transfer to plate with paper towels until needed.
2. Keep ½ of the bacon grease from bacon and discard the rest. Sautee Shallots, Garlic, and Chard Ribs until
softened. About 6 minutes. Stir in the chard leaves, chili flakes, ½ the bacon, and 1/3 cup water. Cover
and reduce to low and simmer until the leaves are wilted.
Plating:
Place Rainbow Chard on a plate.
Add the sliced chicken.
Top with the pesto sauce (Do not heat).
Top with Shaved Parmesan and remaining Bacon Pieces.
