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Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread Recipe

Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread Recipe

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Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread

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Ingredients:

Serving

1 lb stinging nettle
1 medium onion, diced
2 tbsp butter
2 cloves garlic, minced
2 tbsp chopped parsley leaves
1 cup ricotta cheese (recommended : old chatham sheep herding)
1 tsp salt, plus more for seasoning
1/2 tsp ground black pepper, plus more for seasoning
4 chicken breasts
12 knot weeds
12 ramps
2 oz olive oil
1 tbsp sumac
1 lemon , zested (use this to squeeze over chicken)
use a statler style cut, leaving the second wing bone in the breast
12 morel mushrooms
3 oz butter
5 sprigs fresh parsley
salt and freshly ground black pepper
1 tsp yeast (recommended : red star)
1 3/4 cups warm water
1 tbsp honey
28 oz lighting tree farm wheat (plus a little extra for rolling out)
1 tsp salt
2 tbsp olive oil

Directions:

First make the pesto:
Toss the nettle into a pot of boiling water and cook for 1 minute. Remove and place in a bowl of ice water for 30 seconds. Remove and squeeze to remove excess liquid. Saute the onions in butter until translucent, then add nettle, and garlic. Cook for 3 minutes, puree this mixture in a food processor (or pass through meat grinder) until smooth then add parsley, ricotta, and season with salt and pepper. Transfer to a container and store in the refrigerator until ready to use.
Next, rub the chicken breasts and vegetables with olive oil and season with salt and pepper. Sprinkle the sumac on the chicken and drizzle with lemon juice. Place the chicken in the refrigerator for a few hours. Preheat the grill. Place chicken and vegetables on the grill and cook, turning occasionally, until cooked through. Take off the grill and let rest for 10 minutes. Serve with the pesto, sauteed morels, and flatbread.
For the morels:
Clean the morels and place them in a saute pan with the butter. Add salt, pepper, and parsley. Cook the morels over low heat, until soft and cooked through. Pour over the chicken.
For the flatbread:
Start the yeast in warm water and add honey. Add the flour, salt, and oil and knead the dough until it forms a ball. Cover the dough and let it rest at room temperature for an hour. Cut the dough into 2 to 3-ounce pieces and form them into balls. Cover and let rest or wrap them in plastic wrap and refrigerate. When ready to cook, flour a flat surface and roll out the dough to 1/3 to 1/4-inch thick. Place the rolled out dough on a hot grill until both sides are golden brown. Brush with olive oil, cut into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	635.84 Kcal (2662 kJ)
Calories from fat	495.01 Kcal
		% Daily Value*
Total Fat	55g	85%
Cholesterol	98.49mg	33%
Sodium	1360.89mg	57%
Potassium	763.13mg	16%
Total Carbs	23.48g	8%
Sugars	6.44g	26%
Dietary Fiber	10.53g	42%
Protein	14.85g	30%
Vitamin C	14.5mg	24%
Vitamin A	0.3mg	9%
Iron	7.5mg	42%
Calcium	729.8mg	73%

Amount Per 100 g
Calories	143.79 Kcal (602 kJ)
Calories from fat	111.94 Kcal
		% Daily Value*
Total Fat	12.44g	85%
Cholesterol	22.27mg	33%
Sodium	307.76mg	57%
Potassium	172.58mg	16%
Total Carbs	5.31g	8%
Sugars	1.46g	26%
Dietary Fiber	2.38g	42%
Protein	3.36g	30%
Vitamin C	3.3mg	24%
Vitamin A	0.1mg	9%
Iron	1.7mg	42%
Calcium	165mg	73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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