So, in line with the new look, let me share another recipe (its been a while!). I realized I had a lot of new cooking sessions that I haven't shared yet. And while deciding which I would post first, (again) I had a realization -my cooking had been nowhere farther than Pasta and Chicken. There are those occasional variations, of course, and not that the world don't need another Pasta dish, or Chicken, but it seems that I have been pretty bounded by these two favorite ingredients of mine. Remind me to explore more!
Alright, for our first dish. Let's have Pesto Chicken Roll with Buttered String Beans.
You'll Need:
For the Chicken Dish
Boneless Chicken Breast (halved and filleted thinly)
Pesto Sauce Mix, dissolved in 3-5 tbsp of water (I use McCormick)
Oil for frying
S&P
toothpick
For the Buttered String Beans
String Beans (clean the ends)
Butter
3 cloves of Garlic (minced
1 large Red or White Onion (sliced)
S&P
You'll Do:
For the Chicken Dish
Step 1: Spread half a teaspoon of the Pesto mix on one end of the chicken fillet then roll it. Secure the roll with toothpicks. Do this with the rest of the fillets.
Step 2: Heat the oil in a non-stick pan. Fry the chicken roll for 2-3 minutes (depending on how thick the roll is) on each side.
Step 3: Let it rest for a few minutes before cutting the chicken.
For the Buttered String Beans
Step 1: In a boiling water, blanch the string beans for a 2-3 minutes.
Step 2: Drain then submerge the beans into cold water to stop the cooking process. This process gives the beans that crisp green color too.
Step 3: In a non-stick pan, melt the butter and once melted, add the garlic and onions. Saute until the onions are nearly translucent.
Step 4: Toss in the beans. Add salt and pepper and saute it for a few minutes more.
And here's how you will plate it :)
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| Enjoy!!! |
xoxo
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