I cannot stand wasting food. I love repurposing leftovers, or just eating them, and it practically kills me to throw away any ingredient that didn’t get used before it’s time was up. Some ingredients have pretty short shelf lives, like fresh herbs, but what inspiration they provide, just by being themselves! The look good, they smell good, they add so much to almost any dish you can think of. All this by way of saying leftover herbs are an open door to the next dish. Today the next dish was Herby Scallion Chicken, pretty and fragrant with basil and oregano.
Pan sear these, or grill them up if weather allows. If you don’t have time to marinate them, what-EVER, they will still be great. They look great on a bed of arugula, and the heat and juices from the chicken will wilt the lettuce in a pleasing way.
Herby Scallion Chicken
- Place the basil, oregano, olive oil, rice vinegar, scallions and salt and pepper into a blender or a food processor. Puree until blended. Place the chicken in a shallow bowl or container and pour the dressing over the chicken, turning to coat well. Marinate in the fridge for at least an hour, and up to 8 hours.
- Spray a large heavy skillet with nonstick cooking spray and place it over medium-high heat. When the pan is hot, place the chicken in the grill, making sure much of the marinade sticks to the chicken – you can spoon some over as well. Sear the chicken breasts for about 5 minutes per side, until browned and the chicken is cooked though. Let the chicken sit for a few minutes before serving.
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