Grilled chicken breasts with leek confit and seasonal herb pesto
4 servings
30 minutes
This exquisite grilled chicken breast recipe with confit leeks and seasonal herb pesto embodies the spirit of European cuisine, harmoniously blending the freshness of greens, the piquancy of nuts, and the tenderness of marinated meat. The leeks, slow-cooked in aromatic herb oil, acquire remarkable softness and a sweetish taste that complements the juicy breasts seared to a golden crust. The pesto made from dill, parsley, cilantro, and nuts reveals a richness of flavors thanks to maple syrup and parmesan. The dish is perfect for a festive dinner or an exquisite lunch, combining lightness, healthy ingredients, and aesthetic presentation.
1
Marinate chicken breasts in extra virgin olive oil with lemon zest.
- Extra virgin olive oil: 70 ml
- Lemon: 1 piece
2
Pour olive oil into a dry skillet, add thyme and rosemary, and simmer large pieces of leek over low heat for 10-15 minutes.
- Refined olive oil: 120 ml
- Extra virgin olive oil: 70 ml
- Salt: to taste
- Dill: 25 g
- Parsley: 25 g
- Leek: 1 piece
3
Grill the marinated chicken breasts on all sides, adding thyme towards the end.
- Chicken fillet: 2 pieces
- Salt: to taste
- Dill: 25 g
- Parsley: 25 g
4
Blend pine nuts, walnuts, salt, lemon juice, vinegar, dill, parsley, cilantro, extra virgin olive oil, maple syrup and parmesan in a blender.
- Walnuts: 20 g
- Pine nuts: 20 g
- Salt: to taste
- Lemon: 1 piece
- Apple cider vinegar: 5 ml
- Dill: 25 g
- Parsley: 25 g
- Coriander: 15 g
- Extra virgin olive oil: 70 ml
- Parmesan cheese: 50 g
5
Transfer the braised onion to the grill and roast until a nice pattern forms. Then remove the leek and chicken breasts from the grill and salt on all sides.
- Leek: 1 piece
- Chicken fillet: 2 pieces
- Salt: to taste
6
Place pesto in the center of the plate, top with slices of chicken breast, add leeks beside it, and garnish with lemon zest and olive oil.
- Parmesan cheese: 50 g
- Lemon: 1 piece
- Extra virgin olive oil: 70 ml