June Bride
CHICKEN PILLARD SANDWICH
To create these sandwiches I used a recipe of Chicken Pillard
and a recipe of basic Pesto. Using your favorite rolls you can
create these sandwiches for you, your friends and your family.
1. One recipe Chicken Pillard
2. One recipe Pesto (or store bought if in a hurry)
3. Your favorite Mayonnaise (Best Foods is mine)
4. 2 – 4 Strips cooked bacon per sandwich
5. ¼ Avocado per sandwich
6. 1-3 Slices Pepper Jack cheese (or your favorite)
7. Fresh sliced Tomato
8. Spring Salad mix
Prepare your Chicken Pillard. Mix the mayo with the pesto according
to your taste. You will probably need approximately 3-6 tablespoons
of mayo/pesto sauce per sandwich but this is really all based on the
size of the bread/bun and your taste. Extra sauce needs to be
refrigerated. On the toasted bread/bun smear a generous amount of
sauce on the bread and start to layer ingredients. Start with the
heaviest ones first that way you won’t get your sandwich tilting at
the end. Serve with some good chips and a cool drink.
Heat the oil in a large Dutch oven to 350 degrees (using an
oil and candy thermometer). The oil should be at least 2-3 inches
deep. If you don’t have a Dutch oven use a heavy sauce pan (use less
oil if pan is smaller). Gently lay donuts into oil allowing enough
room for them to move around. Fry until golden brown on one side
then roll over to the other side. Remove with slotted spoon onto a
brown paper bag to drain. When cool enough to handle insert the tip
of the plastic bottle and squeeze some of the jam into the donut.
Sprinkle with some of the powdered sugar and serve.
CHICKEN PILLARD
4-6 (6-8 ounce) chicken breasts skinless
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 green onions
Kosher Salt and Fresh ground black pepper to taste
Vegetable Oil or Canola oil to cook
Either wrap the chicken in plastic or put in a plastic bag and pound
very thin. Season with salt and pepper. Mix the chopped herbs
together on a plate and dredge the chicken with the herbs. You might
have to press the herbs in to get them to stick. In a hot skillet
coated with oil, sear the chicken golden brown on both sides, about
3 minutes a side.
PASTA IN CREAMY PESTO SAUCE
WITH GREEN AND YELLOW ZUCCHINI
1 lb pasta (your choice but not angel hair)
2 cups heavy cream
Pesto
2 Tbls. Extra virgin olive oil
2 Tbls. butter
2 crook neck yellow zucchini, sliced
2 green zucchini, sliced
Pepper flakes
Kosher salt and fresh ground pepper to taste.
1. Start your pasta water. Don’t forget to add the salt once the
water has boiled.
2. In a fry pan add olive oil and butter. Heat on medium and add the
pepper flakes. Add in the zucchini and pan fry. Just cook till
tender. Taste and adjust the seasoning.
3. While the zucchini is cooking, in a sauce pan add the 2 cups
heavy cream. Heat cream and reduce over medium heat until thickens
slightly. Add pesto to your taste. Maintain at a low temperature.
4. Add your pasta once the water has come to a boil.
5. Once the pasta is done drain well and put it in a serving dish.
Add in your pesto cream sauce and cooked zucchini. Taste and adjust
the seasoning. You can add some more grated cheese if you like.
6. If making the Chicken Pillard you could slice the chicken and add
to the pasta or you could create an individual plate for your guest
with pasta and chicken.
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