Hello once again!
Well, the times they are a-changin', and it's finally spring/summer weather, which makes me incredibly happy. Also, I have a huge smile on my face because I am now hired under Chef Jay at Bellini's in South Windsor!!!!!!! AAAAHHH!!!!
I was so nervous cooking my dish for Chef Jay, and it came out horrible! I was so disappointed but I knew I tried my best and I just let my nerves get to me. I'm sure it also didn't help that I wasn't familiar with the kitchen, so I made due. What I truly appreciate though is that Chef Jay seems to see the passion and potential I have inside me... I have so much to learn from him, from this whole crazy culinary journey I'm on! I love every second of it though and never want to stop learning and growing as a chef.
So if I wasn't such a stress-case and had the time and calm nerves, this is how my dish for Chef Jay should have turned out! I practiced it on my family and myself several times, and it's pretty good.
Balsamic Citrus Chicken over Rotini with Lemon-Basil Pesto
This recipe utilizes bright, citrus flavors to welcome in the tastes of spring and summer. The lemon and orange flavors carry over throughout the entire dish, as they are highlighted mainly in the chicken glaze and freshly made pesto. However, it is not necessary to stick to only lemons and oranges; lime, grapefruits, or any other fruit in the citrus family can be used. I created this recipe on a whim, and I thought the freshness of the ingredients would really make the dish stand out. Balsamic vinegar and citrus flavors are my favorites, so what better way to use them than in a dish that is a treat for the senses?
Chicken Ingredients:
½ cup balsamic vinegar
¼ cup olive oil
2 tbsp honey
Juice of ½ lemon
Juice of ½ orange
1 tsp lemon zest
1 tsp orange zest
1 clove garlic, pasted
2 tbsp fresh parsley, finely chopped
¼ tsp freshly ground black pepper
¼ tsp kosher salt
1 skinless, boneless chicken breast per serving
Pesto Ingredients:
1 ½ cups fresh basil leaves, tightly packed
2 cloves garlic, halved
½ cup pine nuts
½ cup extra virgin olive oil
1/3 cup grated parmesan cheese
Juice of ½ lemon
1 tsp lemon zest
½ tsp freshly ground black pepper
½ tsp kosher salt
Pasta Ingredients:
1 cup uncooked rotini per serving
¼ cup fresh tomato per serving, finely chopped
1 tsp lemon zest
1 tsp orange zest
1 tsp freshly squeezed lemon juice
1 tsp freshly squeezed orange juice
Preparation
Gather all ingredients and utensils to be used. Set grill at a medium heat.
Begin by making the glaze for the chicken. Combine vinegar, honey, lemon juice, lemon zest, orange juice, orange zest, garlic, parsley, salt, and pepper together in a small bowl. Stream in olive oil and whisk until emulsified with other ingredients. After cleaning chicken breasts, cover with glaze in a shallow dish. Let chicken marinade for at least 10-15 minutes, up to 30 minutes if desired. Be careful not to let the chicken marinade too long, because the acidity of the citrus juices will begin to cook the chicken.
As the chicken is marinating, salt and set water for the pasta at a boil and prepare the pesto sauce. To do so, combine the basil, garlic cloves, pine nuts, parmesan cheese, lemon juice, lemon zest, salt, and pepper in a food processor or blender. Stream in olive oil until mixture is smooth. Transfer mixture to a saucepan and heat at a low temperature setting until warm. Stir often to avoid separation of the olive oil and the rest of the mixture. Do not let the mixture bubble or boil, as this will cause a lumpy, undesirable texture.
After chicken has marinated for at least 10-15 minutes, put breasts on the grill over medium heat. Brush often with glaze. While chicken is grilling, cook pasta until al dente (cooking times will vary depending on pasta used and amount). Combine cooked and drained pasta with chopped tomato, lemon zest and juice, and orange zest and juice. Once chicken is finished grilling, let rest for a minute or two and then slice chicken and place over pasta. Finish the plate with a serving of pesto on top of chicken and pasta. Garnish with orange and lemon slices and a sprinkling of freshly chopped parsley or basil, and perhaps toasted pine nuts to taste. Enjoy!
This recipe utilizes bright, citrus flavors to welcome in the tastes of spring and summer. The lemon and orange flavors carry over throughout the entire dish, as they are highlighted mainly in the chicken glaze and freshly made pesto. However, it is not necessary to stick to only lemons and oranges; lime, grapefruits, or any other fruit in the citrus family can be used. I created this recipe on a whim, and I thought the freshness of the ingredients would really make the dish stand out. Balsamic vinegar and citrus flavors are my favorites, so what better way to use them than in a dish that is a treat for the senses?
Chicken Ingredients:
½ cup balsamic vinegar
¼ cup olive oil
2 tbsp honey
Juice of ½ lemon
Juice of ½ orange
1 tsp lemon zest
1 tsp orange zest
1 clove garlic, pasted
2 tbsp fresh parsley, finely chopped
¼ tsp freshly ground black pepper
¼ tsp kosher salt
1 skinless, boneless chicken breast per serving
Pesto Ingredients:
1 ½ cups fresh basil leaves, tightly packed
2 cloves garlic, halved
½ cup pine nuts
½ cup extra virgin olive oil
1/3 cup grated parmesan cheese
Juice of ½ lemon
1 tsp lemon zest
½ tsp freshly ground black pepper
½ tsp kosher salt
Pasta Ingredients:
1 cup uncooked rotini per serving
¼ cup fresh tomato per serving, finely chopped
1 tsp lemon zest
1 tsp orange zest
1 tsp freshly squeezed lemon juice
1 tsp freshly squeezed orange juice
Preparation
Gather all ingredients and utensils to be used. Set grill at a medium heat.
Begin by making the glaze for the chicken. Combine vinegar, honey, lemon juice, lemon zest, orange juice, orange zest, garlic, parsley, salt, and pepper together in a small bowl. Stream in olive oil and whisk until emulsified with other ingredients. After cleaning chicken breasts, cover with glaze in a shallow dish. Let chicken marinade for at least 10-15 minutes, up to 30 minutes if desired. Be careful not to let the chicken marinade too long, because the acidity of the citrus juices will begin to cook the chicken.
As the chicken is marinating, salt and set water for the pasta at a boil and prepare the pesto sauce. To do so, combine the basil, garlic cloves, pine nuts, parmesan cheese, lemon juice, lemon zest, salt, and pepper in a food processor or blender. Stream in olive oil until mixture is smooth. Transfer mixture to a saucepan and heat at a low temperature setting until warm. Stir often to avoid separation of the olive oil and the rest of the mixture. Do not let the mixture bubble or boil, as this will cause a lumpy, undesirable texture.
After chicken has marinated for at least 10-15 minutes, put breasts on the grill over medium heat. Brush often with glaze. While chicken is grilling, cook pasta until al dente (cooking times will vary depending on pasta used and amount). Combine cooked and drained pasta with chopped tomato, lemon zest and juice, and orange zest and juice. Once chicken is finished grilling, let rest for a minute or two and then slice chicken and place over pasta. Finish the plate with a serving of pesto on top of chicken and pasta. Garnish with orange and lemon slices and a sprinkling of freshly chopped parsley or basil, and perhaps toasted pine nuts to taste. Enjoy!
Well that's my exciting news for the day, I am now working at Bellini's and am one very happy girl! I just hope Chef Jay didn't see my happy dance that I did when I was getting into my car as I left... that would be embarassing haha!
Tastefully yours until next time,
Brooke
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