2005 3rd Place Winner
Chicken with an Ethnic Twist
Bekki Leber, Denair, CA
4 boneless, skinless California chicken breasts
salt and pepper to taste
Italian seasoning to taste
4 fresh California Roma Tomatoes, seeded and diced
1 clove garlic, minced
10 fresh large basil leaves, chiffonade
1/2 pound linguini
2 cups fresh basil leaves
3/4 cup grated Real California Parmesan cheese
3/4 cup toasted California Walnuts
2 cloves garlic
olive oil, as needed
salt and pepper
Preheat outdoor grill or indoor grill pan. Rub chicken breasts with olive oil; season with salt and pepper and Italian seasoning. Grill chicken breasts 4-5 minutes on each side, or until done. Reserve cooked chicken on plate; cover with foil.
While chicken is cooking, mix tomatoes, garlic, 3/4 of slivered basil, olive oil and salt and pepper to taste; reserve.
Meanwhile, in food processor, blend basil, Parmesan, walnuts, salt and pepper. Add oil until pesto is desired consistency, about 1/4-to 1/2-cup. Meanwhile, cook pasta according to package; drain; toss with pesto.
To serve, divide pasta between 4 plates. Slice chicken breasts and fan across pasta. Top chicken with tomato mixture. Garnish with remaining basil.