lemon rosemary chick’n
marinating and grilling the chick’n
- 4 gardein chick'n scallopini
- 2 tbsp fresh lemon juice
- 6 tbsp extra-virgin olive oil
- 1 small garlic clove
- 1 tbsp fresh rosemary
- 1/4 tspdried chili flakes
- to tastesea salt
- to tasteground black pepper
- Italian flat-leaf parsley (for garnishing)
- extra-virgin olive oil (for finishing)
kale & basil pesto
- 2 cups kale (approx. 1/2 bunch)
- 1 cup fresh basil (approx. 1 bunch)
- 1/4 cup pine nuts*
- 1/4 cup walnuts*
- 1 clove garlic
- 1/4 cupextra-virgin olive oil (or to taste)
- 1 to 2 tbsp nutritional yeast (optional)
- to taste sea salt
- to taste freshly-ground black pepper
Place the freshly squeezed lemon juice and olive oil into a bowl. Mince the garlic. Remove the leaves from the rosemary and finely chop. Add the garlic, rosemary and chili flakes to the marinade and whisk to combine. Make sure to taste the marinade and adjust it to suit your taste. Set aside.
Next, place each scallopini on the cutting board. Cover with plastic wrap and pound with a mallet to even out the thickness. Each half should be about 1/4-inch thick when done. Season the chick’n on both sides with salt and pepper to taste.
Place the chick’n into a shallow dish and thoroughly coat with the marinade. Cover with plastic wrap and transfer to the refrigerator. Let marinate for approximately one hour.
When ready to cook, preheat your grill or grill pan to high. Clean and then oil the grate with a paper towel that has been doused in oil. Drain the chick’n from the marinade and lightly pat dry with paper towels. Discard the marinade. Place the chick’n onto the grill diagonally (cut side up first) and grill each side for approximately two minutes or just until cooked through and firm to touch. Transfer to a serving platter and cover with vented foil to rest for a few minutes. Sprinkle with freshly chopped parsley and drizzle with a bit of extra-virgin olive oil, if desired.
To serve this grilled chick’n on its own: serve with grilled spring and summer vegetables, such as grilled zucchini spears, bell peppers and/or asparagus.
To serve in a sandwich: use a freshly baked ciabatta roll and on one side of the bread spread an even layer of vegan mayonnaise. On the other side of the bread spread an even layer of Kale & Basil Pesto, finish with some leaf lettuce, slices of tomatoes and one or two pieces of the grilled Lemon Rosemary Chick’n.
KALE & BASIL PESTO
To make the pesto, first clean, dry and remove the stems from the kale and basil.
In a food processor, purée the kale, then remove and set aside. Next, purée the garlic. Add the pine nuts and walnuts and pulse a few times.
*Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower seeds instead.
Add the basil and pulse a few more times. Once you reach the desired consistency, start to drizzle in a bit of olive oil. Ultimately, you can add as much or as little olive oil as you like.
Taste for seasoning, adding nutritional yeast, salt and pepper to taste. Note that the nutritional yeast is optional, but it does add a nice cheesy flavor to the pesto.
The pesto will keep for a couple of days in the refrigerator, but it will be at its best and brightest if used immediately. Alternatively, it can be frozen for later use.