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Great Day Kitchen, 5/17/18 - Mediterranean Chicken & Pesto Risotto

Chef McKinzie Klein, from Max’s Bistro & Bar, located in Fresno, visited the Great Day Kitchen to prepare some delicious food.

Chef McKinzie Klein, from Max’s Bistro & Bar, located in Fresno, visited the Great Day Kitchen to prepare some delicious food.

Max's Bistro & Bar is located at 1784 W Bullard Ave. in Fresno.

Click here to visit Max's Bistro online or call (559) 439-6900.

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Mediterranean Chicken


Crème Fraiche

Ingredients:

  • 1 pint heavy cream
  • 2 tablespoons cultured buttermilk


Directions:

  • Mix the heavy cream and buttermilk together in a plastic container, and cover.
  • Let the mixture sit at a normal room temperature until it has thickened, usually 10-12 hours.
  • Check for thickness, and once it is the desired consistency, store in the refrigerator for up to 7 days.


Ingredients:

  • 1 cup couscous pasta
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons preferred cooking oil
  • 1 large zucchini, cut medium dice
  • 1 large yellow squash, cut medium dice
  • 1-2 teaspoons garlic, minced
  • 1 16 oz ball fresh mozzarella, cut medium dice
  • 1 tablespoon lemon extra virgin olive oil
  • Kosher salt
  • Black pepper, fresh ground
  • Micro greens (if desired)


Directions:

  • A day ahead, prepare the crème fraiche.
  • Heat the oven to 375 degrees.
  • Bring 2 cups of water to a boil, and add the couscous pasta.
  • Stir, and cook until the couscous is al dente.
  • Drain in a colander, and rinse with cold water.
  • Toss the couscous with a little olive oil, and set aside.
  • Heat 2 tablespoons cooking oil in a sauté pan on the stove top.
  • Season the chicken breasts with salt and pepper, and in the sauté pan, sear the chicken breast on both sides until golden brown.
  • Place the chicken on a baking pan, and finish in the oven until the chicken reaches an internal temperature of 165 degrees.
  • In a large sauté pan, add 1 tablespoons cooking oil, garlic, zucchini & squash and sauté for 1-3 minutes, or until they reach your desired doneness.
  • Turn off the heat, and add the fresh mozzarella and lemon extra virgin olive oil to the pan.
  • Toss the vegetables and cheese together, and plate immediately.
  • Cut the chicken breast into slices, and place on top of the vegetable mixture.
  • Top with crème fraiche and micro greens.


Pesto Risotto


Ingredients:

  • 1 ½ cups Arborio rice
  • 1 shallot, fine diced
  • 1 tablespoon garlic, minced
  • 1 ½ cups white wine
  • Water as needed


Directions:

  • In a large saucepan, sweat the garlic & shallot in the wine.
  • Add the Arborio rice, and slowly simmer until the rice is mostly cooked and becomes slightly creamy/sticky in texture, adding water as needed to keep the rice fairly wet as it cooks.
  • When the Arborio is al dente, or mostly cooked but still with some chew, pull it from the heat and allow it to cool on a cookie sheet while the remainder of the dish is prepped.


Ingredients:

  • 2 cups fresh basil chopped
  • 1 cup fresh spinach, chopped
  • 1 cup pine nuts, toasted
  • 2 cloves garlic
  • 2/3 cup +/- extra virgin olive oil
  • 1 cup shaved parmesan cheese
  • Kosher salt
  • Black pepper, fresh ground
  • 2 tablespoons butter
  • 1 +/- cup heavy cream


Directions:

  • In a food processor or blender, add the basil, spinach, ½ cup pine nuts, garlic, and ½ cup shaved Parmesan.
  • On medium speed, blend and slowly stream in the oil until the mixture is a spreadable consistency.
  • Season with salt and pepper to taste.
  • In a large pan, add the butter, par-cooked Arborio rice and heavy cream.
  • Stir over low heat until the texture is creamy.
  • Add pesto a little at a time to the risotto until preferred flavor.
  • Plate in a bowl immediately, garnishing with the last of the shaved Parmesan and toasted pine nuts.
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