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Wednesday, January 18, 2012

Chicken Pesto Toasties

I totally got in to this.  Making my own pesto.  Roasting my own chicken.  Heck, I almost made my own bread! Growing up I made several loaves of bread every Saturday morning.  It was one of my household chores.  Feeding a crew of 8, the bread never lasted very long.  There is little that compares to freshly baked bread, pulled from the oven, sliced thick and slathered in butter - accompanied by a cup of tea.  I'm drifting away a little here in my memories, so lets come back ...


Mix the following in a food processor or
Magic Bullet:

2 cups fresh basil leaves, pack 'em in                                                                 
1/2 cup olive oil
1/2 cup Parmesan or Romano cheese
1/3 cup pine nuts, or walnuts - minced
3 garlic cloves, minced
salt and pepper to taste

This will yield 1 cup
Adjust the above to your liking in any way you like.  It's your pesto!


In a bowl, add 4 chicken breasts - cooked and shredded, or chopped.
Add 1/2 cup pesto
Add 4 Tbsp. light mayo or salad dressing
pepper to taste

Spread Italian bread with butter and cook both sides, in a frying pan, until golden.
Top with chicken mixture, spinach leaves, and sliced Roma tomatoes.





Wine Paring:

American Chardonnay                                                        
Pinot Grigio
Sauvignon Blanc



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