This was another well-planned recipe card attempt where I had chosen a recipe and made sure I had all the required ingredients prior to embarking on the actual process of cooking. However, that by no means equates to me following the recipe word-for-word. Oh no, for where there can be shortcuts I will employ said shortcuts!
This is a great mid-week recipe that is ready in no time but I made a cheat’s version of the salsa verde using some basil pesto from a jar instead of fresh herbs. Although it tasted fine, it lacked the vibrant green colour that is characteristic of salsa verde but I chose to do so as I never know what to do with leftover bunches of fresh herbs. Perhaps this is good reason to start up a little planter box on the balcony?
Grilled Chicken with Cheat’s Salsa Verde (serves 2)
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· 1 tsp salted baby capers, rinsed
· 1 anchovy, drained
· 2 tbs basil pesto from a jar
· 1 tbs extra virgin olive oil (optional)
· 200g grean beans
· 2 small skinless chicken breasts or 1 large chicken breast butterflied into 2 halves
· 2 hard boiled eggs, quartered (I purposely undercooked mine as I like slightly soft, golden yolks)
- For the cheat’s salsa verde, mash baby capers and anchovy together in a small bowl with a fork. Add pesto and mix well, adding some olive oil a little at a time if too thick. Set aside.
- Blanch the beans briefly in boiling salted water. Drain and set aside.
- Season chicken on both sides and grill or panfry on medium high heat, turning once, until cooked through. Set aside to rest.
- Return drained beans to the pan where chicken was cooked and toss around to reheat. Season to taste and divide between two plates. Arrange egg quarters on plates and chicken on top of this. Spoon over salsa verde to serve.