So tonight, Season 11's female semifinalists will compete for the first time this year, for a spot in the overall top 13. So Sarah is serving up chicken, for the top 12 chicks! Enjoy.
Chicken Puffs with Pesto
Yields 24 puffs
▪ 1 tbsp extra virgin olive oil
▪ 1 pound boneless skinless chicken breast, cut into bite-size pieces (the smaller the better)
▪ salt and pepper
▪ 1 tbsp fresh thyme, minced
▪ 2 sheets puff pastry, thawed
▪ 1 package fresh mozzarella
▪ 1 egg
▪ 1 cup tightly packed basil
▪ 1 tbsp pine nuts
▪ 1/2 lemon, juiced
▪ 1 garlic clove
▪ 1/2 cup Parmesan, shredded
▪ salt and pepper
▪ 1/4 cup extra virgin olive oil
Preheat oven to 400.
To make the chicken heat the olive oil in a large skillet. Season the chicken liberally with salt and pepper and sauté until almost cooked through, around 5-8 minutes. Remove from the heat.
Lay the puff pastry on a large cookie sheet lined with parchment paper. Smooth with a rolling pin and cut 3x3 inch circles in the dough. Roll out any extra dough for the remaining circles. Top the pastry with a small piece of cheese and sprinkle with the thyme. Top with a few pieces of the chicken and close the pastry around the filling, using your fingers to pinch together. Less is more--don't pack in too much chicken.
Mix the egg with a little bit of water. Seal the edges and lightly coat the tops of the chicken puffs with the egg wash. Bake until golden-brown.
While the chicken puffs are baking, mix together the basil and next five ingredients, through the salt and pepper, in a food processor or blender. Slowly pour in the olive oil until smooth and creamy. Adjust the seasoning.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- American Idol