Leise Jones

Pesto meets mayo in this quick and easy main. Make it in the summer when basil is hot, heavy, and cheap. The herb darkens when cooked, but you can sprinkle a little extra on top after broiling for a splash of bright green. Serve with romaine lettuce and sliced ripe tomatoes or a simple vegetable. Good options include: Roasted Garlic Green Beans, Roasted Asparagus and Yellow Peppers, or Broiled Summer Squash with Roasted Pepper Oil. It’s also tasty with Tiny Tomato Jewels and Slow-Roasted Plum Tomatoes. Tips: Look for organic, pasture-raised, or antibiotic-free chicken. Always clean your cutting board and wash your hands thoroughly after handling raw poultry. Finally, never store fresh basil in the fridge because it will turn black. If it’s very fresh, trim the stems and stand them in an inch of water in a jar on your counter. Drape a plastic bag loosely over the leaves. If it’s not perfectly fresh, wrap it in a damp paper towel and enclose in a zip-lock bag. It should keep fairly well for several days.

Per serving: 270 calories, 9 g total fat, 2 g saturated fat, 112 mg cholesterol, 5 g total carbohydrate, trace dietary fiber, 41 g protein, 373 mg sodium.

Estimated Cook Time: < 30 minutes.
Difficulty: Moderate.
Servings: 4