Chicken with Edamame Skordalia

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Nutritional analysis per serving:
Calories (kcal) 651.33; %Calories from Fat 44.7; Fat (g) 32.32; Saturated Fat (g) 5.84; Cholesterol (mg) 152.08; Carbohydrates (g) 15.15; Dietary Fiber (g) 6.21; Total Sugars (g) 0.22; Net Carbs (g) 8.94; Protein (g) 69.70

Ingredients

• 1 16-ounce bag frozen shelled edamame (soybeans)
• 1/2 cup coarsely chopped fresh basil
• 1/3 cup extra-virgin olive oil plus additional for brushing
• 3 garlic cloves, peeled
• 6 tablespoons freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 4 large skinless boneless chicken breast halves

Preparation

Step 1

Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.

First, turn on convection oven to preheat on 375 (400 for a regular oven). Put an oven safe pan on a stove top over medium-high heat with a tsp of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken

Sprinkle lightly with salt and pepper. By now the oil should be hot.
brown in cast iron

Brown both sides for 3-4 minutes each. Get a nice sear on them, almost to the color you want when eating.

Transfer to oven. Bake for 15-20 minutes until internal temperature of 165. The thinner breast will be 15 minutes and thicker bigger ones about 20 minutes.

Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.