Recipes Nugget Markets Signature Recipes
Ski Trip Picnic
- Prep time
- 5 minutes PT5M
- Cook time
- 10 minutes PT10M
- Yield
- Serves 2
- Difficulty
How many times have you been stuck at your favorite ski resort with no choice for lunch but a burger and fries and an overpriced beer? Stop by Nugget Market the night before and pack yourself a gourmet picnic. Weve got a recipe for a delicious sandwich, which is perfect served hot or cold; you can even substitute one of our Rotisserie Chickens in this recipe and make it even easier on yourself. Thats not all! Youre going to burn lots of calories so high energy snacks like trail mix, and energy bars are a great treat that you can pack away. Stay hydrated with sports drinks and bottled water. Bring along fresh fruit, especially bananas to avoid cramping. You can even bring your own beer, so youre not stuck with a styrofoam cup full of domestic. Whatever your picnic tastes are, you can find them at Nugget Market.
Ingredients
- 2 boneless skinless chicken thighs
- ½ teaspoon dried Basil
- ½ teaspoon dried Thyme
- ½ teaspoon dried Oregano
- salt and pepper
- 1 tablespoon olive oil
- 2 slices Provolone cheese
- 1 roasted red bell pepper
- 2 tablespoon Nugget Basil Pesto
- 2 4-inch by 4-inch pieces of Focaccia bread
Preparation
Preheat the oven to 400° F.
Heat a medium skillet over medium high heat. Put in the olive oil and sear the thighs for 3-5 minutes or until golden brown. Flip them over and place on the bottom rack of the oven.
Cut Foccacia in half and toast on the top rack of the oven for 5 minutes. Put the cheese on the top of the bread and spread 1 tablespoon of pesto on the bottom. Toast for another 2-3 minutes or until the cheese is melted.
Take the chicken out when the internal temperature reaches 165° F this should take 10-12 minutes. Sprinkle with the herb mixture and allow to cool. When the chicken is cooled place on the bread and top with half of the red bell pepper. Wrap in wax paper or aluminum foil and pack it away for your picnic on the slopes.
Techniques used in this recipe:
- sear
- sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
Glossary:
- basil
-
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.