|Grilled Chicken with Pesto and Marinated Tomatoes and a Massaged Kale Salad|
I was so convinced that I found myself buying a huge bunch of curly kale upon my return home. This may have been the one and only time I have been compelled to duplicate something almost immediately. Massaging the kale changes it composition at a molecular level where the leaves become soft and supple and release some of their juices to become almost sweet. It's science that's pure in its simplicity.
As a self professed "born again" kale lover, it’s difficult not to imagine it served alongside a quick grilled chicken such as the recipe below. I can't forget the chicken even if I am excited by the kale. Dinner is literally on the table in 20 minutes, from the time you butterfly and marinate the chicken to massaging the salad. The chicken is quick and tasty if you have homemade pesto sauce on hand. I don't know about you but once the weather co-operates spending a lot of time in the kitchen is not where I want to be. This meal will surprise you in more ways than one.
**Grilled Chicken with Pesto and Marinated Tomatoes**
2/3 cup homemade or store-bought basil pesto
3 tablespoons fresh lemon juice
1 package cherry tomatoes or equivalent
3 tablespoons extra-virgin olive oil; more for brushing
1-1/2 teaspoon red-wine vinegar
1 clove garlic, minced
1 generous teaspoon Dijon mustard
2 tablespoons chopped fresh basil (or a mix of cilantro, basil, and flat-leaf parsley)
Kosher salt and freshly ground black pepper
Turn your gas grill onto high.
Butterfly the chicken breasts by making a horizontal cut through the center of the thickest long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness. This allows your chicken to cooks quickly and evenly without drying out. It makes the moistest chicken breasts ever!! Combine the pesto with 2 tablespoons of the lemon juice and rub over the chicken in a nonreactive dish.
Cut each tomato in half. In a small bowl, combine the oil, vinegar, garlic, mustard, basil, remaining 1 tablespoon lemon juice, 1 teaspoon salt, and a generous amount of pepper. Add the tomatoes and combine well.
Remove the chicken from the pesto, shaking to remove excess marinade. Grill, turning once, until golden on both sides and cooked through, 4 to 6 minutes total. Transfer the chicken to a platter and serve hot or at room temperature. At the table, spoon the tomatoes over the chicken.
**Massaged Kale Salad**
based on a recipe from For the Love of Food1 large bunch curly kale, de-stemmed and torn or chopped into pieces
1/4 teaspoon fine sea salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Any desired toppings
Add the kale to a medium mixing bowl along with the salt, olive oil and lemon juice."Massage" kale for five minutes, or until leaves are sweet and tender. Wash your hands.
Add any additional toppings if desired such as roasted nuts, dried fruit, sprouts, or sunflower seeds. Serve! Enjoy!!
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.