Hello, dear readers! March has arrived, and with it comes the promise of warmer weather just around the corner. As a busy mom, I’m always on the lookout for easy, yet delicious dinner recipes that can be prepared quickly on those weeknights when we’re all running in different directions. Today, I’m excited to share with you a scrumptious and simple Basil Pesto Chicken with Millet that has become a family favorite in our household.
I have a heartwarming story to share that involves this very recipe. Last week, my dear daughter Emily had a piano recital at her school. She had been practicing diligently for weeks, perfecting every note of her chosen piece. The day finally came, and she played beautifully, leaving us all in awe of her talent. To celebrate her wonderful performance, Emily requested her favorite meal – Basil Pesto Chicken with Millet – for dinner. It was such a pleasure to see the joy on her face as we gathered around the table, savoring each bite while sharing stories and laughter.
The beauty of this dish is its simplicity. You only need a few ingredients, most of which you probably already have in your pantry. The combination of flavors from the basil pesto, tender chicken, and nutty millet creates a harmonious and satisfying meal. Plus, millet is a fantastic and versatile grain that is often overlooked but packs a nutritional punch!
Now, without further ado, here’s the recipe for Basil Pesto Chicken with Millet:
– 4 boneless, skinless chicken breasts
– 1 cup prepared basil pesto
– 1 cup millet
– 2 cups low-sodium chicken broth
– 1/4 teaspoon baking soda (optional, but helps to tenderize the chicken)
– Salt and pepper to taste
– Olive oil for cooking
1. In a medium saucepan, bring chicken broth to a boil. Add the millet, reduce heat to low, cover, and simmer for 20-25 minutes, or until the millet is tender and has absorbed the liquid. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. While the millet is cooking, season the chicken breasts with salt and pepper. If using baking soda, mix it with a little water to form a paste and rub it onto the chicken breasts. This will help tenderize the meat and make it even juicier!
3. Heat a drizzle of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until cooked through and no longer pink in the center.
4. During the last few minutes of cooking, generously spread basil pesto over each chicken breast. Cover the skillet for a couple of minutes to allow the pesto to heat through and meld with the chicken flavors.
5. To serve, place a scoop of cooked millet onto each plate, top with a pesto-coated chicken breast, and enjoy!
This Basil Pesto Chicken with Millet is not only delicious but also brings back sweet memories of my Emily’s piano recital success. I hope that you’ll give this recipe a try and create your own cherished moments with your family around the dinner table. Happy cooking!