Pan-Seared Chicken with Hoppin' John

Pan-Seared Chicken with Hoppin' John

 

To complete: ½ cup micro basil Place 1 cup of Hoppin’ John on center of plate. Spoon 2 Tbsp of pesto around Hoppin’ John and top with chicken. Garnish with micro basil.

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

Ingredients

  • Hoppin' John
  • Makes about 4 cups
  • 2 tablespoon vegetable oil
  • ¼ cup diced bacon
  • ¼ cup sliced green onions
  • 1 cup cooked field peas, such as black-eyed peas, pink eyed-peas or lady peas
  • 1 cup diced tomatoes
  • 2 cups cooked rice
  • ¼ cup cooking liquid from the field peas
  • ¼ cup basil pesto
  • Pesto
  • 4 cups basil leaves - tightly packed
  • 2 cups olive oil
  • 1 cup spinach or parsley
  • 1 lemon (juice)
  • 3 large cloves of garlic
  • 2 tablespoons pine nuts - toasted
  • 1 cup grated parmesan cheese
  • Pinch of salt
  • ¼ cup ice
  • Chicken
  • 4 chicken breasts with skin on, boneless
  • 1 Tbsp parsley (finely chopped)
  • ½ Tbsp thyme (finely chopped)
  • 2 lemon zest
  • ¼ cup olive oil
  • Salt and pepper
  • 2 Tbsp vegetable oil

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