CrabCake1 has returned for a short visit before the start of his final semester of college. This is cause for great joy around the house as well as some consternation.
You see, it's tough enough keeping an adequate supply of food in the house what with Crabcake2 being a teenager. Adding a fit, 6'2", 175 pound male to the dinner table pretty much insures that the weekly food bill is going to approach the gross national product of a small island nation. I don't so much forage for food as I forklift it into the SUV.
Nearly every night I pop awake around 2AM because of the beeping of the microwave. Taco Bell may have a "fourth meal", but that's for amateurs, at Crab Central we think in terms of constant free feeding. Ahhh to be young again with the metabolism of an Indy Race car during Memorial Sunday.
The easiest, tastiest meal I can have lying around for CCs 1 & 2 is chicken. Since they are both into speed consumption, I tend toward the boneless cuts, (because the stuff cooks up fast). Panko-Pesto Crusted Chicken Thighs relies on a few simple i.e., store bought ingredients. Store bought basil pesto adds the flavor and Panko bread crumbs add a little crunch. Panko is an Asian style breadcrumb. They are a little larger that the standard milled-sawdust you usually see. Of course if you can't find Panko, sawdust will work just fine; enjoy...
Panko-Pesto Chicken Thighs
8 boneless-skinless chicken thighs (boneless, skinless breasts can be used instead)
1 cup Panko bread crumbs
1/2 cup prepared basil pesto
1 TBSP extra virgin olive oil
Salt & Pepper to taste
In a large bowl combine the Panko-style bread crumbs and the pesto to form a thick paste.
Add the chicken thighs to the bowl and aggressively press the paste into the meat, covering as much of the chicken flesh as possible.
Drizzle the olive oil over the thighs and gently toss to cover. Re-apply any paste that may have fallen off.
Cover and refrigerate the chicken thighs for at least an hour and preferably overnight.
Remove the chicken from the refrigerator 30 minutes prior to grilling. Lightly salt and pepper the thighs.
Preheat your grill to medium.
When hot, place a sheet of aluminum foil atop the grill.
Transfer the chicken to the aluminum foil and grill, turning once, until done, approximately 10 minutes total cooking time.
Really this is so easy. It cooks fast and using the aluminum foil sheet, keeps the crust from sticking to the grate and burning.
I'm outta here crablings, got to find a side a beef to prepare for CCs 1 & 2. Until next time remember, you can do it, you can cook.