Best Italian Recipe Ever – Italian Chicken with Pine Nut Gremolata
Last week, Better Recipes put out the call for the “Best Italian Recipe Ever” and once again, our readers did not disappoint! I traveled to Italy back in October and I fell in love with the cuisine all over again. Especially the rustic, family style dishes made with simple, beautiful ingredients. The winning recipe from our Italian contest showcases olives, lemons, tomatoes and basil.
Keep reading for the winning recipe!
Congratulations to “jselder551930!” Her recipe for “Italian Chicken with Pine Nut Gremolata” encompasses the flavors of Italy in an easy weeknight meal we can make and enjoy back here at home.
One of the highlights of the dish is the pine nut gremolata. Gremolata is an herb condiment that is typically made from lemon zest, garlic and parsley. This recipe gives gremolata a little twist with the use of fresh basil and pine nuts.
Italian Chicken with Pine Nut Gremolata (click here to print recipe)
4 Boneless Skinless Chicken Breast Halves
3 Tbsp Olive Oil, divided
1 1/2 tsp Italian Seasoning Blend, divided
1 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1/2 cup Prepared Olive Tapenade
2 Plum Tomatoes, seeded and chopped
Juice & Grated Zest of 1 Fresh Lemon
1/4 cup Chopped Green Onions
1/2 cup Julienned Fresh Basil, divided
1/4 cup Pine Nuts, lightly toasted
Optional Garnishes: Additional Basil, green onions, tomato and lemon slices
Brush chicken with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of the seasoning blend and the salt and pepper, coating all sides evenly. Add remaining olive oil to a large skillet placed over medium heat. When hot, add the chicken and cook for 10-12 minutes, or tender and done, turning to brown both sides evenly. Remove chicken from pan, keeping warm. In the same skillet (do not wash skillet) add tapenade, tomatoes, lemon juice (reserve zest for later use) and remaining half teaspoon seasoning blend, stirring occasionally over medium heat for about 5 minutes. Remove from heat, then stir in green onions and 1/4 cup of the fresh basil, blending well. Toss together pine nuts, lemon zest and remaining basil, then reserve. Slice each chicken breast crosswise into about 1/2 inch slices. Arrange attractively on serving plates with the equal portions of the tapenade mixture. Sprinkle with the pine nut mixture and serve immediately. May be garnished with additional fresh basil, green onions, tomato and lemon slices, if desired.
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