So tonight the top 12 "Idol" contestants compete, and it is going to be a performance-heavy, two-hour episode. This occasion therefore calls for hearty, meaty fare that'll sustain us all throughout this marathon viewing session. Sarah's pesto-y, chicken-y goodness should satisfy!
Pesto Dipping Sauce
Yields 4 appetizer portions
▪ 1 pound boneless skinless chicken breast
▪ 1 tbsp extra virgin olive oil
▪ 1/2 tsp garlic powder
▪ 1/4 tsp kosher salt
▪ 1/4 tsp pepper
▪ 2 cups (packed) basil leaves, plus 1tsp chopped for garnishing
▪ 2 tbsp toasted pine nuts
▪ 2 garlic cloves
▪ 4 tbsp grated parmesan cheese
▪ 1 tbsp fresh lemon juice
▪ 1/4 tsp salt and pepper
▪ 1/4 cup of extra virgin olive oil
For the chicken, if you are using wooden skewers make sure you soak them in water for 30 minutes prior to grilling to avoid burning the skewers. Slice the chicken into 1/2 thick strips. Place the chicken in a large bowl with the oil, salt, and pepper and mix until well coated. Place the slices of chicken, end to end, through the skewers. Each skewer should hold around 5 pieces of sliced chicken.
Heat the grill to medium high and grill the chicken for 4 minutes on each side, flipping only once, or until cooked through.
For the pesto, mix all of the ingredients, up to the olive oil, into your blender or food processor. Slowly poor in the oil while mixing until well combined.
Garnish the chicken with the extra basil. Serve the chicken skewers alongside the pesto for dipping. For more of heavier meal, serve with a Caesar salad!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/
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