Pollo di Bello (Beautiful Chicken)
Nathan Piccolomini
The name of this Italian dish translates to "beautiful chicken" because of how it looks (and tastes) so beautiful!
Pesto Sauce
- 1/2 cup whole basil leaves
- 1 clove garlic minced
- 1 Tbsp pine nuts
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- salt and pepper to taste
Chicken ingredients
- 2 pieces airline chicken breast "Airline chicken" is a culinary term meaning a boneless, skin-on chicken breast with the wing attached (also called a pierre cut).
- 1/2 cup flour
- pinch salt and pepper
- 1 1/2 Tbsp olive oil
- 1-2 oz pancetta diced
- 3-4 oz onion diced
- 4 oz button mushrooms sliced
- 1 cup tomatoes peeled and chopped
- 1/3 cup dry white wine
- 1/4 cup Asiago cheese
- 1/4 cup Fontina cheese
- 1/4 cup Parmesan cheese
To make pesto sauce:
Wash basil. Season with salt and pepper; dredge with flour.
Place all ingredients (except Parmesan cheese) in bowl of food processor. Process until mixture becomes a smooth paste, stopping to scrape sides, if necessary.
Add Parmesan cheese and pulse just to mix.
To prepare chicken
Wash chicken. Season with salt and pepper; dredge with flour.
Heat olive oil in large sauté pan over medium-high heat. Sauté pancetta until rendered. Add chicken; brown until golden.
Add onion; continue cooking several minutes. Add mushrooms, tomatoes and wine.
Bring to a simmer. Top chicken with pesto and 3 cheeses and braise in preheated 350 degree oven for about 20-25 minutes.
Season to taste. Serve immediately over rice or pasta. Makes 2 servings. Enjoy!