Is summer almost over? I could feel the cool air starting to creep in the morning and at night. While the weather is still warm, I’m trying to keep my dishes light and fresh. Nothing out of the box here. Just enjoying classic flavor combos. Tomato, basil, chicken, mozzarella cheese… What’s great about this recipe is I could always turn leftovers into a sandwich. Toast or grill some sourdough bread. Layer everything together, and then have some wine along with it. Maybe have a picnic date and bike around the city (with masks on and social distancing of course). Or just have it on the couch while playing Super Mario games and hoping that soon everything will be better. But for now, I shall enjoy this at home, while looking out the window and having some sunlight hit my face as I am basking in summer days as much as I can. The possibilities are endless… I think.

For Quick Brine:

6C Water

1/2C Salt

1/4C Sugar

2t Black Peppercorns

2ea Bay Leaves

2ea Garlic Cloves, smashed

2C Water, cold

Heat 2 cups of water with salt, sugar, black peppercorns, and garlic cloves until salt and sugar are dissolved. Then add the 2 cups cold water to help cool down the brine. Let it completely cool before using.

2# Chicken Breast

Salt

Pepper

Butter

Olive Oil

Balsamic Vinegar

Heirloom Tomatoes

Mozarella

Quick brine the chicken breast for 30 minutes in the fridge, making sure the meat is fully submerged. Remove the chicken from the brine and pat dry with a paper towel. Season lightly with salt and pepper. Pre-heat oven at 350F. In a pan, heat some butter mixed with a little bit of olive oil. Sear the chicken on both sides and finish cooking in the oven until the internal temperature reaches 165F. Let it rest for 5 minutes before slicing. Season the heirloom tomatoes and mozzarella with olive oil, balsamic vinegar, salt, and pepper. Serve with walnut pesto.

For Walnut Pesto:

1/4C Pine Nuts

1/2C Walnuts

3/4C Parmesan, grated

1T Garlic, minced

4C Basil Leaves and Stem, rough chopped

1C Olive Oil

Salt

Pepper

Toast the pine nuts and walnuts in the oven at 350F for 5 minutes or until they turn golden brown. Let the nuts cool before using them. In a food processor, combine pine nuts, walnuts, parmesan, garlic, and basil. Pulse and blend while pouring the olive oil until the nuts are finely chopped and the consistency is almost smooth. Add more olive oil if needed. Adjust seasoning with salt and pepper.