Prepare for an extraordinary culinary journey with this deeply indulgent and aromatic bowl. Featuring tender Parmesan-crusted grilled chicken slices and perfectly crispy double garlic-Parmesan roasted potatoes. Everything is sumptuously coated in an ultra-rich creamy truffle mushroom pesto Alfredo sauce, exquisitely finished with delicate shaved Parmesan topping. This dish is a true celebration of gourmet comfort!
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 35-40 minutes
Ingredients:
Parmesan-Crusted Grilled Chicken Slices:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets
2 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
½ tsp dried oregano
Salt & freshly cracked black pepper to tast
Double Garlic-Parmesan Crispy Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
3 tbsp olive oil
6 cloves garlic, minced (divided: 3 for roasting, 3 for post-roast toss)
½ cup grated Parmesan cheese (divided: ¼ cup for roasting, ¼ cup for post-roast toss)
1 tsp dried rosemary
Salt & freshly cracked black pepper to taste
Sauce: Ultra-Rich Creamy Truffle Mushroom Pesto Alfredo:
For Truffle Mushroom Pesto:
2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
2 tbsp pine nuts (optional)
3 tbsp olive oil (for blending pesto)
1.5 – 2 tsp white truffle oil (adjust to desired intensity)
Salt & freshly cracked black pepper to taste
For Ultra-Rich Alfredo Base:
2 tbsp unsalted butter
3 cloves garlic, minced
1 ¾ cups heavy cream
1 cup grated Parmesan cheese
Salt & freshly cracked black pepper to taste
Twist Topping: Shaved Parmesan:
¼ cup shaved Parmesan cheese (using a vegetable peeler or microplane)
Instructions:
Prepare Double Garlic-Parmesan Crispy Roasted Potatoes:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 3 cloves minced garlic, ¼ cup grated Parmesan cheese, dried rosemary, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 30-35 minutes, or until golden brown and crispy, flipping halfway.
Once roasted, transfer to a clean bowl. Add the remaining 3 cloves minced garlic and ¼ cup grated Parmesan. Toss well to create an extra flavorful crust.
Prepare Parmesan-Crusted Grilled Chicken Slices:
While potatoes roast, in a shallow dish, combine ½ cup grated Parmesan cheese, ½ tsp dried oregano, salt, and pepper.
Pat chicken cutlets dry. Rub each side with 1 tbsp olive oil and minced garlic. Then, dredge each cutlet in the Parmesan mixture, pressing firmly to adhere.
Heat a grill pan or large skillet over medium-high heat. Add chicken slices and cook for 3-4 minutes per side, or until golden brown, crusted, and cooked through (internal temp 165°F / 74°C). Set aside.
Prepare Truffle Mushroom Pesto:
In a large skillet (the one used for chicken is fine), melt 2 tbsp unsalted butter over medium heat.
Add sliced cremini mushrooms and 3 cloves minced garlic. Cook, stirring occasionally, for 8-10 minutes until mushrooms are deeply browned and tender.
Transfer the cooked mushrooms and garlic to a food processor along with pine nuts (if using).
Pulse until finely chopped. With the processor running, slowly drizzle in 3 tbsp olive oil until a smooth or rustic pesto forms. Stir in 1.5-2 tsp truffle oil (start with less and add more if desired). Season with salt and pepper. Set aside.
Prepare Ultra-Rich Alfredo Base & Blend with Pesto:
In the same large skillet or a separate saucepan, melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
Pour in 1 ¾ cups heavy cream and bring to a gentle simmer, stirring occasionally.
Gradually stir in 1 cup grated Parmesan cheese until melted and the sauce is smooth and ultra-creamy. Season with salt and freshly cracked black pepper.
Stir the prepared Truffle Mushroom Pesto into the Alfredo sauce until well combined. Keep warm over very low heat.
Assemble & Serve:
Add the cooked Parmesan-crusted grilled chicken slices to the Truffle Mushroom Pesto Alfredo sauce and gently stir to coat.
Divide the double garlic-Parmesan crispy roasted potatoes among plates or bowls.
Spoon the cheesy, luscious Double Parmesan Garlic Chicken Alfredo mixture generously over the potatoes.
Finish each serving with a delicate scattering of shaved Parmesan cheese.
Serve immediately and savor every rich, aromatic bite!
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