Margherita Chicken

Probably the most complicated meal yet that required a lot of new skills.

And… so worth it. YUM-O!

Everything I hoped it would be as I was trying to recreate what I typically order at Olive Garden. 

I serve this w/ my Almond Flour Focaccia w/ Cali-Mediterranean Bread Dip and Vinaigrette Salad.

TIPS: To make this recipe Paleo or Whole30, sub the butter for ghee, leave out the cheeses, and increase almonds to 1/2 cup.

Margherita Chicken Recipe

Chicken Ingredients

• 2 lbs boneless, skinless chicken breasts, trimmed of fat, etc.
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 Tbsp extra virgin olive oil
• 1 Tbsp unsalted butter

Sauce Ingredients

• 1/2 cup unsalted butter
• 1 Tbsp minced garlic
• 4 Tbsp lemon juice
• 5 g (1 Tbsp) lemon zest (from about 1 large lemon)
• 3/4 cup low-sodium chicken broth
• 1/4 tsp ground black pepper

Pesto Ingredients

• 18 g (2 cups, packed) fresh basil leaves
• 1/3 cup shredded Parmesan cheese
• 1 Tbsp minced garlic
• 1/4 cup slivered almonds
• 1/2 cup extra virgin olive oil
• 4 Tbsp lemon juice
• 5 g (1 Tbsp) lemon zest (from about 1 large lemon)
• 1/4 tsp ground black pepper

Assembly Ingredients

• 6 (1 oz) slices whole milk mozzarella cheese
• 6 oz halved grape tomatoes

Directions

Cook Chicken

1. Pat trimmed 2 lbs boneless, skinless chicken breasts dry with paper towels.
2. On a large cutting board, pound breasts to an even thickness.
3. In a small ramekin, combine 1/2 tsp sea salt and 1/4 tsp ground black pepper.
4. Season both sides of each breast evenly with ramekin seasoning mixture.
5. Heat a large skillet over medium-high heat on stovetop.
6. Add 1 Tbsp extra virgin olive oil and heat.
7. Add seasoned chicken and cook for about 6 mins, until browned on bottom.
8. Flip chicken and cook for about another 4 mins, until just starting to brown on what is now the bottom.
9. Add 1 Tbsp unsalted butter and continue cooking for about 2 mins, until butter is browned.
10. Transfer cooked chicken in browned butter to baking dish and keep warm. I simply stick in a closed microwave.

Make Sauce

1. Heat a small skillet over medium heat on stovetop.
2. Add 1/2 cup unsalted butter and heat until melted.
3. Add 1 Tbsp minced garlic, 4 Tbsp lemon juice, 5 g (1 Tbsp) lemon zest, 3/4 cup low-sodium chicken broth, and 1/4 tsp ground black pepper.
4. Simmer for 20 mins, stirring occasionally.

Make Pesto

1. Add to food processor: 18 g (2 cups, packed) fresh basil leaves, 1/3 cup shredded Parmesan cheese, 1 Tbsp minced garlic, and 1/4 cup slivered almonds.
2. Pulse to chop.
3. Add 1/2 cup extra virgin olive oil, 4 Tbsp lemon juice, 5 g (1 Tbsp) lemon zest, and 1/4 tsp ground black pepper.
4. Purée until well combined.

Assemble in Baking Dish

1. Preheat oven to 400^◦ F.
2. Transfer cooked chicken in browned butter to a 9″ x 13″ glass baking dish, ensuring even spacing and placed in a single layer.
3. Top chicken with 6 (1 oz) Mozzarella cheese slices.
4. Spoon pesto evenly on top of cheese-covered chicken.
5. Arrange 6 oz halved grape tomatoes on top of prepared chicken and around base of dish (see pic above).
6. Pour sauce over the assembled chicken dish.
7. Bake for 10 mins, until cheese melts and chicken reaches 165^◦ F.

NUTRITION FACTS
Servings	8
Amount Per Serving	6 oz (170 g)
Calories	460
		% Daily Value*
Total Fat	32 g	41%
Saturated Fat	11 g	55%
Trans Fat	0.4 g
Monounsaturated Fat	13 g
Polyunsaturated Fat	6 g
Cholesterol	120 mg	40%
Sodium	660 mg	29%
Total Carbohydrate	5 g	2%
Dietary Fiber	1.5 g	5%
Total Sugars	2 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	38 g
Vitamin D	0.15 mcg	1%
Calcium	195 mg	15%
Iron	2.3 mg	13%
Potassium	510 mg	11%
Vitamin A	260 mcg RAE	30%
Vitamin C	14 mg	15%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb