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Founder of "Cooking with V," Vanessa Gianfrancesco is making a delicious chicken dish with roasted cherry tomatoes and green bean and blood orange salad.
Ingredients

Ingredients for Chicken

  • 6 chicken breasts butterflied
  • 1 cup pesto (homemade or store bought)
  • 12 thin slices fresh mozzarella cheese
  • 6 large slices prosciutto
  • 2 tbsp olive oil
  • 1 cup chicken stock

Ingredients for Roasted Cherry Tomatoes

  • 2 cups cherry or grape tomatoes
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp vanilla extract
  • 4 tbsp olive oil
  • Salt and Pepper to taste

Ingredients for Green Bean and Blood Orange Salad

  • 2 lbs of green beans, trimmed and blanched
  • 3 blood oranges, peeled and segmented
  • ¼ cup olive oil
  • 2 tbsp good quality balsamic vinegar
  • 2 tbsp. French shallot, minced
  • 1 tbsp. orange zest
  • Salt and Pepper to taste
  • ¼ cup sliced almonds, toasted

Directions for Chicken and Roasted Cherry Tomatoes

1. Preheat the oven to 375 degrees F. On a baking sheet arrange the cherry tomatoes. Season with fresh thyme, vanilla, olive oil salt and pepper. Bake for 15-20 minutes or until the tomato skins are cracked. Remove from the oven, place into a bowl and set aside.

2. Turn the oven up to 400 degrees F.

3. Arrange an area of assembly (covered with parchment paper or plastic wrap to make for an easy clean up) starting with the six butterflied chicken breasts. Spread the pesto on both sides of the chicken breast. Then arrange the cherry tomatoes on one side and top with the fresh mozzarella. Fold the chicken breasts to close them and then wrap with the prosciutto.

4. In an ovenproof skillet (cast iron is my favorite) warm the olive oil and sear the chickens on both sides until they are golden. Deglaze the pan with chicken stock, cover with aluminum foil and place into the oven to finish cooking about 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Directions for Salad

1. In a large bowl arrange the green beans and the orange segments.

2. In a separate small bowl whisk together the olive oil, balsamic vinegar, shallot and orange zest. Season with salt and pepper. Then pour the vinaigrette over the beans and blood oranges and toss together.

3. Garnish the salad with toasted sliced almonds for a great crunch! Enjoy!

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