¼ cup pine nuts (optional)
4 -6 chicken breasts (cutlets)
1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Water to cover
White wine to cover
Poach chicken breasts in wine and water. Bring liquid to boil, then simmer 15 minutes, let cool in liquid. Discard liquid when cool. Cut chicken into bite size pieces
Blend all other ingredients in blender to make a basil/pesto dressing. Pour ½ of dressing on chicken and marinate.
For salad
10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with chicken and marinade right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.
Tags: kosher for passover recipes, Passover Recipes, recipes for passover, Salads
