March 23, 2013

Recipe for Chicken Breasts with Parsley Caper Pesto and Ramp Oven Roasted Potatoes

Click for recipe for Chicken Breasts with Parsley Caper Pesto and Ramp Oven Roasted Potatoes
Chicken Breasts with Parsley Caper Pesto and Ramp Oven Roasted Potatoes

Easter is next weekend and I haven't even begun to plan anything. The last month has been all over the place with me having strep and now both of my boys have a stomach virus. Easter planning has taken a back seat. More than likely we are going to keep things low key and have Easter at our house with just my family. It will be nice since I host a lot of holidays and I tend to stress myself out. My boys are insisting on ham (I voted for lamb) and I will more than likely make roasted potatoes with ramp pesto, my mother-in-laws homemade roll recipe and some sort of vegetable. That is as far as I got this morning and more than likely it will stay pretty much the same. I do intend to dye Easter eggs sometime this week with food dyes (red cabbage, turmeric, onions, beets). Using food is really easy and I prefer it to store bought dyes. Luckily the Easter bunny has been ahead of schedule and already purchased everything for my boy's baskets. With Easter coming up and spring break being last week I have been making easy meals with minimal prep. Last week I tried a new recipe for Chicken Breasts with Parsley-Caper Pesto from the Everyday Food insert of Martha Stewart Living magazine.

This recipe has 9 ingredients. I takes 55 minutes of total time, 20 minutes of which is active and makes 4 servings. I only made a few changes to this recipe. First I used fingerling potatoes instead of small reds. I also added whole young ramps to the olive oil and potatoes before roasting. Additionally I added a small amount of ramps to the pesto to add flavor. The recipe states to rinse the capers, I chose to skip this step. My husband and I enjoy the salty taste of capers so I left the capers unrinsed for flavor. Finally since my breasts were so large it cook a lot longer than the 35 minutes stated in the recipe. I took the potatoes out at that time stated in the recipe and let the breast cook for an additional 30 minutes until they hit temp.

My husband and I were skeptical of this recipe. Neither of us are big fans of chicken breasts, we both prefer thighs. Previous recipes I have tried using chicken breasts have been dry, but this recipe turned out tender and juicy. The pesto really helped to keep the moisture in the kitchen and adding the ramps created a nice flavor. Since the breasts I used were so large I also had enough leftovers for chicken salad the next day.

For the recipe go to Chicken Breasts with Parsley-Caper Pesto.

14 comments:

  1. I think this is a beautiful recipe. I am glad you took the leap and used the chicken breasts. Definitely agree that thighs have more flavor but chicken breasts in this recipe works.

    Hope everyone gets to feeling better.

    Velva

    I have decided too, to take the stress out of Easter and do it at home.

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    1. I think that a stress free Easter will be nice. I am horrible about letting myself get stressed out :)

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  2. Capers are delicious. I love to make chicken piccata with capers and lemon and I never rinse the capers either; I think the brine is really tasty. I've always wanted to try salt-packs capers; I think Ina Garten uses them in some recipes. This chicken looks great, thanks for sharing!

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    1. I think the brine is really tasty too, yum! I have heard of the salt packed capers, but I haven't tried them. They sound great though!

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  3. Looks and sounds delicious! I need to come to your house for dinner one night ;)

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    1. If you lived closer I would invite you over, I love cooking for other people :)

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  4. Looks like a great dinner recipe. We also had that stomach bug here too. Lasted for two days. Hope all gets well.

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    1. We seem to have gotten a nasty one, my youngest has had it for five days. Hoping he feels better tomorrow :)

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  5. That recipe looks fantastic! Thanks for sharing!

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  6. I like this recipe. I like the breast better than the thighs. Strange, I know! lol

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    1. My mother in law is the same way :) I am a dark meat kinda of person across the board, I am the only one eating the dark meat on the turkey at Thanksgiving!

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  7. It looks really tasty! I think that I would probably try this with thighs, though. I never have great luck with chicken breast.

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    1. I prefer thighs as well, they would work fine in this recipe just reduce the cooking time :)

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