From Bon Appetit
16 oz edamame
1/2 cup coarsely chopped fresh basil
1/3 cup extra-virgin olive oil plus additional for brushing
3 garlic cloves, peeled
6 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
3 chicken breast halves
Cook edamame in boiling salted
water until just tender, about 10 minutes. Drain, reserving 1 cup
cooking liquid for skordalia. Shell the edamame.
Meanwhile, combine basil, 1/3 cup oil, and garlic in
processor; blend until basil and garlic are finely chopped. Transfer 2
tablespoons basil oil to small bowl and reserve.
Add edamame, 1/2 cup reserved cooking liquid, Parmesan,
and lemon juice to remaining basil oil in processor; puree until mixture
is almost smooth, adding more cooking liquid by tablespoonfuls if
mixture is dry. Season generously with salt and pepper. Set skordalia
aside.
Prepare barbecue (medium-high heat). Brush grill with
oil. Brush chicken breasts on both sides with reserved basil oil;
sprinkle with salt and pepper. Grill until chicken is just cooked
through, about 6 minutes per side. Slice chicken breasts crosswise.
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