Integrity Chicken with Sugar Snap Pea Salad and Olio Piccante
This recipe has been in our rotation for the past 10 years. It became a favorite in the summer of 2012 and that was a tough year for our family.
Tom Petty has so many songs that i love. When going through this challenging time, my husband and I decided we needed a theme song. Something to sing through anger and tears and to dance to to shake up our mood. “Won’t back down” was the one we chose.
We were dealing with a lot of folks that were challenged in the integrity bucket. One night while making this chicken while crying and singing Tom Petty at the top of my lungs i told my husband “this chicken has more integrity than ^%$#$.” It is honest, strong and full of character. This is how integrity chicken was born.
I hope that you enjoy this chicken with a great bottle of wine and Tom Petty blasting in the background.
Integrity Chicken and Sugar Snap Pea Salad with Olio Piccante
A grilled chicken dish full of flavor with the bright salad made with Sugar Snap Peas
Ingredients
- Chicken
- 6 boneless, skinless chicken breasts or thighs
- 10 cloves garlic cloves
- 1/2 cup EV Olive Oil plus extra
- 1 tsp anchovy past
- 1/2 cup chopped fresh Italian parsley
- 2 cup bread crumbs, fresh if possible
- Sugar Snap Peas Salad
- 2 Shallots, chopped
- 1/2 tsp anchovy paste
- 4 TBSP EV olive oil
- 2 cloves of chopped garlic
- 1 lb Sugar Snap Peas
- Olio Piccante
- 1/2 c. EV Olive Oil
- 1 seeded and chopped Jalapeño pepper
- 1 TBSP Red Pepper Flakes
- 1 tsp. Paprika
Instructions
Chicken:
Combine all of the ingredients except chicken and oil in food processor. As motor is running slowly add olive oil. This will be a loose breading. Put the chicken on a plate. Season with salt and pepper. Spread the mixture on both sides of the chicken and put in the fridge for 15 minutes to set.Prepare grill with indirect heat or grill pan. Grill turning once until cooked through to 165 degrees. This will be 10-15 min each side.
Sugar Snap Peas:
Heat the oil in sauce pan over medium heat. Add garlic, shallots and anchovy paste and cook until shallots are soft. Add the snap peas and cook until peas are bright green and tender to the bite. Put on platter and place cooked chicken on top of it.
Olio Piccante:
In small saucepan, combine the ingredients and cool over medium heat. Let cool. Pour over chicken and sugar snap pea salad.
For leftovers strain and keep refrigerated.