Grilled Lemon Chicken With Pesto Stuffed Daylilys And Lebanese Rice Main Dish Recipes


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Grilled Lemon Chicken With Pesto Stuffed Daylilys And Lebanese Rice

Ingredients:

  • 4 boneless, skinless Chicken Breast halves
  • 4-12 Daylily Blossoms, assorted colors if possible, rinsed, with pistols and stamens removed.
  • 4 Tbls Cilantro Pesto (See Below)
  • 1 recipe Lebanese Rice (Posted in my Recipes)
  • Daylily Rice Topping (See Below)
  • Cilantro Flower Tops for Garnish
  • ***************************
  • CHICKEN MARINADE:
  • 1/3 cup cold-pressed Olive Oil
  • 2 cloves Garlic, crushed into a paste with a small amount of sea salt.
  • Zest & Juice of 1 Lemon
  • ****************
  • CILANTRO PESTO
  • 2 cloves Garlic, chopped
  • 2 cups chopped Cilantro,(small stems included)
  • 2 tsp fresh Lime Juice
  • 1 Fresh Serrano or Jalapeno, finely chopped
  • 1/4 cup Pine Nuts, slightly toasted
  • 1/3 cup cold-pressed Olive Oil
  • ******************
  • DAYLILY RICE TOPPING:
  • 2 Tbls Clarified Butter
  • 16 unopened Daylily Buds (The Buds should have color and not be too green. Trim off any green bottoms.)
  • 1/3 cup Pine Nuts.
  • Juice of 1/2 Lemon



  • Method:

  • PESTO
  • In a food processor combine Garlic, Cilantro, and Chile and pulse until well mixed, Wipe along the sides and bottom of the bowl to lift the garlic from the bottom of the bowl. Process for 5 – 10 seconds. Add the nuts and process for 5 seconds. Add the lime juice. Start the processor and pour in the oil, somewhat slowly, through the feed tube. Scrape the contents into a zip lock bag (it should be a semi thick rough paste) and use within a couple of days, or freeze.
  • CHICKEN
  • Ahead of time (1 hour to 1 day ahead): Combine the garlic, oil and Lemon Zest in a small sauce pan, heat on low heat until very warm but not hot. Cover let cool. Transfer to a large ziplock bag.
  • With a meat hammer, flatten Chicken breast to even out the thickness. Add the chicken to the bag, coating it with the oil. Squeeze out the air and refrigerate.
  • One hour before grilling, add the lemon juice, mixing it in well.
  • When ready, prepare grill for direct grilling. Grill Breasts on high heat until done. (2 - 3 minutes per side.) Remove when slightly less than done, cover with foil, let rest 3- 5 minutes.
  • ****************
  • While the Chicken rests, stuff each of four Daylily Blossoms with a heaping tablespoonful of Cilantro Pesto. Gently but firmly squeeze the flower to fill gaps and close it slightly.
  • ****************************
  • RICE TOPPING:
  • Heat Clarified Butter in a medium skillet over medium high. Cook Pine Nuts until golden brown.(1 - 2 minutes) Remove and set aside.
  • Add shallots and sauté until slightly brown. (1 -2 minutes)
  • Add Daylily Buds. Season with Salt and Pepper to taste. Cook 2- 3 Minutes tossing gently.
  • Return the Pine nut to the pan and squeeze in the juice of ½ lemon or more to taste. Keep warm on low.
  • **********************
  • To Serve: Place 1 Chicken Breast on each plate along with a serving of rice. Garnish each breast with 1 Cilantro flower and 1 Pesto stuffed blossom. Divide Pine Nuts and 4 Daylily buds on each serving of rice. Drizzle each with remaining Lemon/Butter sauce. Scatter extra Daylily Petals (if you have them) around the plates.
  • Note: Add a grilled vegetable of your choice (Asparagus, Eggplant, Zucchini, ect.) for a complete dinner.





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