Chicken Pizzuta

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RECIPE #450, DAY #621

THREE STARS

ORIGINAL RECIPE: “Chicken Pizzuta” from Bert Greene’s Bert Greene’s Kitchen

TIMING: 20-30 minutes

DIFFICULTY: Not too hard

TOOLS: Heavy skillet, small food processor, whisk

COOK TYPE: Stovetop

HEALTH: Well, I feel a little bit bad about slathering mayonnaise on chicken before eating it for dinner. But only a little. Otherwise, you have lean protein, nuts, and whatever wonderful veggie sides you pair with this chicken. Make them healthy ones.

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EXPERIENCE: It was really hard to know that to expect from this recipe. Roman in origin, Greene adapted it for Passover, so it had a tantalizing but bizarre list of ingredients. I just trusted it.

We enjoyed it. The caveats? Don’t tell people it’s made from mayonnaise. This takes away from the enjoyment. Also, the sauce is a little lumpy, as I think it’s meant to be, but I would have preferred it smooth. It removes it from the “guest food” list.

Overall, a tasty and easy weeknight entrée which could easily be loved by middle-aged Midwesterners.

NOTES: This is yet another chicken recipe that called for bone-in chicken and I adapted it to suit my bone-phobes. This is not always the case; but I would keep this recipe boneless. You can do either.

***

  1. Season 4 chicken breasts with salt and pepper. Set aside.
  2. On a plate, crumble up 1 large sheet of matzo. Sprinkle with 1 tablespoon red wine vinegar, toss, and set aside.
  3. Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add the matzo, 25 almonds, and 3 cloves garlic. Stir constantly until golden, then move immediately to a small food processor. Puree until smooth.
  4. Add 1 cup chicken broth to the pan (off the heat), and scrape until bottom is debris-free. Add the chicken broth to the almond mixture and set aside.
  5. Add 2 tablespoons olive oil to your skillet and heat over medium. Add the chicken and brown first on one side, then on the other.
  6. Pour off the fat and add 1 bay leaf and the almond mixture. Cover, and cook until tender and cooked through, about 20 minutes. Discard bay leaf and move chicken to a platter.
  7. Reduce heat to low and whisk in 3 tablespoons mayonnaise and 2 teaspoons lemon juice. Pour the sauce over the chicken and sprinkle with chopped parsley.

***

Serve with some sides, like sautéed cabbage and roasted carrots.

LEFTOVER IDEAS: For this, I would only made as many chicken breasts as were going to be eaten at that meal. The sauce is best fresh, and this recipe makes plenty.

*Recipe changed from the original.

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