Watch Central PA Live today at 4 p.m .on WTAJ to see Chef Joby make this recipe!
AVOCADO & PESTO CHICKEN BREAST
For each serving you will need:
One 5 - 6 oz. boneless, skinless chicken breast
Oil for frying
1 T pesto
of an avocado
1 -2 oz. shredded cheese
1 + ounces fresh spinach
Method: Season the chicken with salt and pepper on both sides. In a preheated, hot saut pan, saut the chicken for 3 - 4 min on each side, turning only once. Remove the chicken breast from the pan and set aside in an oven proof casserole dish. Spread both sides with the pesto. Slice the avocado and fan across the chicken breast. Top with the cheese, and place in the oven just long enough to melt the cheese. Meanwhile, place about 2 T of water in the saut pan that you cooked the chicken in. Add the spinach and place on high heat just long enough to wilt the spinach; about 2 min. serve the pesto and avocado chicken atop the wilted spinach. Enjoy!
CHEF'S NOTE (from Chef Joby): Boneless pork cutlet works just as well, and both are perfect served with rice pilaf. Bleu or another pungent cheese works great with the pork. I recommend Basil Pesto, although any would work.