Food, Fun and Fabulous 100
Herb-roasted Chicken
Over Fava Bean Pesto
on Bruschetta
yield: 12-15 servings
1 ½ pounds boneless skinless chicken breast
1 artisan bread loaf (rosemary boule or French
baguette), cut into ½-inch slices
salt and pepper
olive oil
micro greens or parmesan for garnish
Heat grill or grill pan to medium-high heat. Place
bread slices on ungreased grill for 5 minutes on
each side. Remove and brush with olive oil and
sprinkle with salt and pepper. Set bread slices
aside and spray grill with non-stick cooking spray.
Sprinkle chicken breasts with salt and pepper and
place on grill. Thickness will determine cooking
time, which may average 8-10 minutes on each
side. Internal temperature should reach 165
degrees. Slice chicken into thin slices on the bias.
To assemble, generously spread Fava Bean
Pesto on bread, lay chicken breast slices on top,
and garnish.
This is a simple hors d'oeuvre which is lovely in the springtime.
The bright green pesto is a beautiful background for the slice
of chicken.
Chicken and Bruschetta
3 cups fava beans, shelled (or edamame)
¼ cup olive oil
¼ cup parmesan, grated
salt and pepper to taste
½ cup basil pesto
½ cup parsley
In saucepot, bring salted water to a boil and fava
beans until tender, about 5-8 minutes. Shock in ice
and cold water bath. In a food processor, blend
beans, olive oil, parmesan, salt, pepper, and parsley
until smooth. You may need more olive oil to
achieve a spreadable consistency
Fava beans have a wonderful flavor, though if you can't get
them locally, shelled edamame is a great substitute, just
blanch the frozen edamame for a few minutes.
Fava Bean Pesto
yield: 2 cups
