Pan-Roasted Chicken Breasts with Black Olive Pesto
Serve with Kendall-Jackson Pinot Noir
Red wine with chicken? Why not – especially when Pinot Noir so beautifully compliments the citrus, fennel and olive flavors of this winner. Make the black olive pesto in advance (it’s a breeze) and the rest of this main dish goes together in minutes. The Oval Skillet is the perfect shape, too. And, yes, you can move the chicken to a platter, but we serve it directly from the skillet. Why not?
3 cloves garlic
1 1/2 C. kalamata olives, pitted
1 small bulb fresh fennel, trimmed of stems and thick base, quartered and cored
2 Tbsp. capers, rinsed and drained
2 Tbsp. orange zest
1 tsp. fresh rosemary leaves
6 Tbsp. orange juice
2 Tbsp. lemon juice
3/4 C. plus 1 tablespoon olive oil
8 boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
Put the garlic in the bowl of a food processor and chop fine. Add the olives, fennel, capers, 1 Tbsp. of the orange zest and the rosemary. Pulse until chopped fine. Add the orange juice and lemon juice and pulse until combined. Wipe down the sides with a spatula, replace the top and with the motor running, add 3/4 cup of the olive oil in a slow steady stream.
Heat the Le Creuset Oval Skillett over medium heat. Brush both sides of chicken with the remaining 1 Tbsp. of the olive oil. Sprinkle generously with salt and pepper. Add to the skillet and cook, turning once until golden brown, 4-6 minutes per side, depending on the size.
Place the chicken on a serving platter and top each piece with a spoonful of the olive pesto. Sprinkle with the remaining 1 Tbsp. orange zest and serve.