This delicious dinner recipe is more than grilled chicken and pesto, although the pesto is extraordinary. Cannellini white beans and sauteed onions are placed in the center of the plate with salt and pepper, oregano and balsamic vinegar for an added kick. Sauteed green beans with almonds are placed around the ivory white beans. Last, seasoned chicken breast is placed on top with a thick, creamy layer of basil pesto rounding out the dish.

Yields 4 servings

Chicken Breasts

What you need:

4 5 ounce chicken breasts (cleaned and trimmed from your butcher)

1/2 teaspoon of garlic powder

1/4 teaspoon of onion powder

A pinch of sea salt

Directions:

Preheat oven to 350’F.

In a bowl, season Chicken breast with garlic powder, onion powder and sea salt and mix thoroughly. Let chicken marinate for 10 minutes. Next, heat the grill to a medium-high heat. When the grill is hot, place the chicken skin side down and grill for 3 minutes. Turn the chicken clockwise to make a crisscross mark on the chicken and cook for another 3 minutes. Remove chicken from the grill and place in a baking sheet pan grill mark side up and bake at 350'F for 20 minutes or until it reaches an internal temperature of 165’F. Remove and set aside.

Basil Pesto

What you need:

1 cup of basil leaves

2 cloves of garlic

2 tablespoon of extra virgin olive oil

1 tablespoon of pine nuts (you can leave out the nuts if you like, or you can use other nuts to your liking)

A pinch of ground black pepper and a pinch of sea salt

Directions:

In a blender, add the basil, garlic, pine nuts and salt and pepper. Puree until blended well and then add the oil slowly into the puree and continue to blend until a paste is formed. The paste must be a little loose so remove it from the blender and scrap the sides. Put it into an air tight container and refrigerate for later use.

Italian Style white beans

What you need:

1 14 ounce can of organic cannenilli white beans drained and washed clean

1 tablespoon of chopped onions

1/2 cup of chicken stock

1/2 cup of diced roasted red peppers

1 teaspoon of extra virgin olive oil

1/2 teaspoon of dried oregano leaves

1 teaspoon of modeno balsamic vinegar

Sea salt and white pepper to taste

Directions:

Drain the white beans and add oil to a skillet heated over medium heat. Add the onions and saute for 3 minutes then add the peppers and oregano and saute for 1 more minute. Add the beans and cook for 3 minutes and then add the chicken stock and bring to a boil. For about 3 minutes, remove from the stove and fold in the balsamic vinegar and salt and pepper.

Green Beans Almondine

What you need:

12 ounces of fresh green beans

1/4 cup of slivered almond Roasted (can be bought at your local farmers Market)

1 teaspoon of extra virgin olive oil

4 cups of water

1/2 teaspoon of sea salt

1/8 teaspoon of white pepper

Directions:

Bring the water to a boil and add salt and green beans. Boil for 5 minutes, remove and strain into a colander and then rinse with cold water to stop the cooking process (this step is called blanching). Set aside the beans. Heat up a skillet over medium heat, add the oil and heat for 2 minutes. Next add the green beans and saute for 3 minutes then add the pepper and continue to saute for 2 more minutes. Remove from the stove and fold in the roasted almonds.

Note: If you cannot find roasted almonds, place almonds in a baking sheet pan and roast in a 350' F oven for 7 minutes.

Plating Instructions 

Take a white dinner plate (12”) and place the white beans in the center of the plate, then place the green beans around the white beans and place the chicken breast on top of the white beans. Place 1.5 ounces of basil pesto evenly across the chicken breast.