Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread
- For the Grilled Chicken and Vegetables with Nettle Pesto:
- 1 pound stinging nettle
- 1 medium onion, diced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley leaves
- 1 cup ricotta cheese (recommended: Old Chatham Sheep Herding)
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon ground black pepper, plus more for seasoning
- 4 chicken breasts*
- 12 knot weeds
- 12 ramps
- 2 ounces olive oil
- 1 tablespoon sumac
- 1 lemon, zested (use this lemon to squeeze over chicken)
- *Use a Statler style cut, leaving the second wing bone in the breast
- Sauteed Morels:
- 12 morel mushrooms
- 3 ounces butter
- 5 sprigs fresh parsley
- Salt and freshly ground black pepper
- 1 teaspoons yeast (recommended: Red Star)
- 1 3/4 cups warm water
- 1 tablespoon honey
- 28 ounces Lighting Tree Farm Wheat (plus a little extra for rolling out)
- 1 teaspoon salt
- 2 tablespoons olive oil
DirectionsFirst make the pesto:
Toss the nettle into a pot of boiling water and cook for 1 minute. Remove and place in a bowl of ice water for 30 seconds. Remove and squeeze to remove excess liquid. Saute the onions in butter until translucent, then add nettle, and garlic. Cook for 3 minutes, puree this mixture in a food processor (or pass through meat grinder) until smooth then add parsley, ricotta, and season with salt and pepper. Transfer to a container and store in the refrigerator until ready to use.
Next, rub the chicken breasts and vegetables with olive oil and season with salt and pepper. Sprinkle the sumac on the chicken and drizzle with lemon juice. Place the chicken in the refrigerator for a few hours. Preheat the grill. Place chicken and vegetables on the grill and cook, turning occasionally, until cooked through. Take off the grill and let rest for 10 minutes. Serve with the pesto, sauteed morels, and flatbread.
For the morels:
Clean the morels and place them in a saute pan with the butter. Add salt, pepper, and parsley. Cook the morels over low heat, until soft and cooked through. Pour over the chicken.
For the flatbread:
Start the yeast in warm water and add honey. Add the flour, salt, and oil and knead the dough until it forms a ball. Cover the dough and let it rest at room temperature for an hour. Cut the dough into 2 to 3-ounce pieces and form them into balls. Cover and let rest or wrap them in plastic wrap and refrigerate. When ready to cook, flour a flat surface and roll out the dough to 1/3 to 1/4-inch thick. Place the rolled out dough on a hot grill until both sides are golden brown. Brush with olive oil, cut into wedges and serve.
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