I made this chicken because I was looking for a way to finish off the last of my pesto that I froze last summer. (for those that are looking to freeze some pesto there are great little tiny Glad storage containers that probably hold the perfect amount. I can always just pull out one little container and not have to worry about dethawing and then refreezing the rest of it. These containers are also perfect for individual portions of things like panna cotta or to store leftover dressing/sauce). I used chicken thighs because I love the flavor and the moistness of the dark meat, but you could use chicken breasts as well--just adjust the cooking time.
4 chicken thighs
salt and pepper
1/4 c. pesto
1/2 stick of butter, melted
Preheat the oven to 375. Season the chicken thighs with salt and pepper. Then rub down the thighs all over with the pesto. Place the thighs in a baking dish, skin side up, and pour the melted butter over top. Place in the oven, uncovered and cook until juices run clear, about 45 minutes to 1 hour. Allow chicken to sit for 10 minutes before serving.
1 stick butter, divided
4 cloves garlic, minced
1 large zucchini, thinly sliced into pieces resembling shoestring potatoes
1 c. instant rice
1 c. water
Heat 1/2 stick of butter in a saute pan over low heat. When the butter melts, it will have a layer of "foam" on top. Without stirring, using a metal spoon, skim the foam off of the melted butter. Turn up the heat to medium-high. Add the garlic and allow to cook for 1-2 minutes before adding the zucchini. Cook the zucchini until cooked through, but not too long or the mixture will become mushy (let about 1/3 of the pieces turn clear and let the remaining pieces stay fairly green). Set the mixture aside.
In a small saucepan bring 1 c. of water to a boil with a pinch of salt. Add the rice, stir, cover, and remove from the heat. Allow the rice to sit, covered, for 3-4 minutes.
Once rice is ready, stir in zucchini/garlic mixture and the remaining 1/2 stick of butter and serve.