Presto Pesto Chicken: Marinated Meats at CURED

So, what’s for dinner tonight? Answer the perpetual question with a quick trip to C-SQUARE.

Visit our CURED marketplace, now offering marinated meats & seafood, handmade in small batches and ready to enjoy. The savory, satisfying flavor of marinated meat is a natural match with fresh pasta. Pair these tasty options with CRUST & CRUMBS‘ new handmade pasta, made with organic flour.

Try this week’s feature: Pesto Boneless Chicken Breasts – marinated in freshly prepared basil pesto sauce. These tender cuts of local Draper Valley chicken are ready to make your meal come true. Baked or sauteed, this flavorful meat makes a delicious topping for pasta, rice, sandwiches, salad, lentils, soup and more.

The Saute Way

Our Pesto Chicken Breasts can be prepared in a few different ways. Fortunately,  you’re one step closer to a delicious dinner – the chicken is ready-to-cook after being marinated with tenderizing pesto – a tasty blend of olive oil, garlic and basil. For a smoky sear, grill the chicken. Simply saute it to a crispy golden brown in a large saucepan on the stove top. Or fire up the oven and bake chicken on foil at 400° F for 20-25 minutes, until center is no longer pink. Always cook chicken to an internal temperature of 165° F.

First, choose a large enough pan so the meat will brown, not steam. Lightly coat the pan with oil or butter – beware that butter will burn at higher temperatures. Carefully add the chicken and reduce heat to medium. Do not cover the pan and do not add liquid. Stir with a spatula or wooden spoon, or shake the pan in a back-and-forth motion, making sure the chicken cooks evenly without scorching. For whole breasts: cook one side until golden brown, 7-10 minutes, then flip over to brown the other side. This quick sear helps the food retain its natural juices. Or, if desired, cut chicken breasts in half and saute until no longer pink.

Read on for a few recipes using our locally sourced Pesto Boneless Chicken Breasts:

Creamy Pesto Chicken Pasta

Photo & Recipe adapted from lovetobeinthekitchen.com

Ingredients:

  • 2 CURED Pesto Boneless Chicken Breasts
  • 12 oz. CRUST+CRUMBS Rotini pasta (or other dried pasta)
  • 2 tbsp. butter, for saute
  • 1 small jar basil pesto sauce (or 1 cup homemade)
  • 2 tbsp. unbleached flour
  • 2 minced garlic cloves
  • 1 cup heavy cream (or half and half)
  • 2 Roma tomatoes, diced (optional)
  • 1/2 cup shredded parmesan cheese
  • fresh parsley, for garnish

Directions:

Heat a large pan or skillet over medium-high heat. Coat lightly with oil or butter. Gently place chicken breasts with pesto marinade and cook over medium-high heat 4-6 minutes on each side until juices run clear. Transfer chicken to a plate and cut into strips or cut into bite size pieces.

In the same pan where you cooked the chicken, melt butter. Add garlic and sauté about 1 minute until fragrant, then add flour and stir until mixture is smooth and slightly bubbly. Gradually whisk in cream until smooth. Whisk in pesto. Continue to stir until mixture thickens, about 2-3 minutes.

Pour creamy pesto sauce over noodles and top with chicken and tomatoes, cheese and parsley. Or add noodles, sauce, chicken to a large bowl and toss together. Serve warm, with a green side salad.

Grilled Chicken Salad Pesto Lettuce Wraps

Recipe and Photo from wholeandheavenlyoven.com

Ingredients:

  • 1 lb CURED Pesto Boneless Chicken Breasts
  • 1/4 cup mayonnaise (optional)
  • 1 tablespoon lime juice
  • 1/4 cup minced green onions
  • 6 Butter lettuce leaves
  • 1/6 cup pesto sauce

Directions:

Heat saucepan over medium-high heat. Cook chicken for 4-6 minutes on each side, turning once until chicken registers 165 F. Cool chicken and then dice into small cubes. In a medium bowl, whisk mayonnaise, pesto, and lime juice. Stir in green onions and cooked chicken until evenly coated. Fill lettuce leaves with chicken salad. Serve immediately.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.