Name: La Bomba Pesto Chicken & Rice
Prep time: 40 h
Cook time: 1 h
Total time: 41 h
Ingredients: 4 chicken breasts; Salt & Pepper; 2 tbsp butter + 2 tbs olive oil; 1/2 cup chicken broth (or vegetable); 1 cup loosely packed basil; 3 1-inch cubes pecorino romano; 1/4 cup roasted peanuts (can use pine, walnuts or almonds); 1 clove garlic; 1/4 -1/2 cup extra virgin olive oil; 2 tsp lemon juice; Salt & Pepper to taste; 450 g Brussel sprouts; 3 carrots; 1/4 cup butter; 1/2 cup broth; 2 tbsp maple syrup; Salt & pepper to taste; 2 cups wild rice; 3 3/4 cup chicken broth; 2 tbsp butter; Salt & pepper to taste; 1/2 cup La Bomba Italiano Sauce (you can also sue Calabrian chili pesto, hot antipasto spread); 1 - 1 1/2 cups shredded mozzarella; 1 cup chopped marinated artichokes; 1/2 cup grated pecorino romano

Instructions

For rice:

Rinse rice under cold water in a bowl until water runs semi-clear.
Add rice and broth to a rice cooker along with 1 tsp salt. We're doing this first so the rice gets a head start!

For chicken:

Butterfly the chicken and season on both sides with salt & pepper.
Heat a large pan on medium-high heat and add olive oil and butter. Sear the chicken for about 3-4 minutes on both sides. Remove the chicken and add wine to deglaze.
Let the wine cook out for about 2-3 minutes then add broth and bring to a simmer on low heat.
Add the chicken back, cover and let simmer for about 15-20 minutes while you prep the rest of the ingredients.
When ready to assemble the chicken, turn your oven to the broil setting.
Place the chicken on a foil-lined baking sheet and top with a spoonful of the la bomba sauce and spread it out. Add artichokes and sprinkle with cheeses and broil in the oven for 5 minutes or until the cheese is bubbly and remove.

For pesto:

In a small food processor, add cheese, nuts and garlic and blitz until it is a fine crumb. Add basil and lemon juice and pulse until incorporated.
Slowly add in olive oil until it is your desired consistency.
Season to taste with salt & pepper and set aside.

For maple glazed vegetables:

Peel and slice carrots into desired size. Trim the stems off the brussel sprouts and slice them in half.
Add the carrots to a pan with butter and olive oil on medium heat and allow to sauté for 5-7 minutes.
Make room in the pan and add the brussel sprouts. Sauté all together for another 5 minutes, seasoning with salt & pepper.
Add broth and cook until the liquid has evaporated (5 minutes.)
Add maple syrup, and any additional salt and sauté for another 2 minutes. Taste for doneness and remove.

La Bomba Pesto Chicken & Rice