This summery meal is flexible so serve it often, replacing the chicken with fish, shrimp or even scallops.
Servings: 4
Ready Time: 1 hour
Ingredients
Spicy garlic scape pesto:
1 cup chopped garlic scapes
1/2 cup chopped mint
1 tbsp lime juice
1 tsp grated lime rind
1/2 tsp Sriracha or other Asian hot sauce
1/4 cup vegetable oil
3 tbsp butter, at room temperature
Salt and freshly ground pepper
Sweet lime confit:
2 limes
2 cups water
1/4 cup sugar
Chicken:
1 tbsp vegetable oil
1 tbsp butter
4 8-oz boneless skinless chicken breasts
1 tsp five spice mixture
Salt and freshly ground pepper
Method
Combine garlic scapes, mint, lime juice and rind and hot sauce in a food processor. Process until chunky. Whirl in vegetable oil and butter. Season with salt and pepper. Reserve.
Slice each lime into 6 wedges then chop crosswise into small pieces. Add to a pot with 2 cups cold water. Bring to a boil and boil for 10 minutes or until rind is softened. Drain off water, leaving 1/4 cup. Stir in sugar and bring to boil. Reduce heat and simmer until syrup is absorbed by the rind, about 15 to 20 minutes. Let cool.
Heat vegetable oil and butter in a large, non-stick skillet over medium-high heat. Season chicken with five spice mixture, salt and pepper. Brown first side of chicken for 3 minutes, then flip and brown for 2 more minutes. Cover pan and remove from heat. Let sit for 15 to 17 minutes or until chicken is perfectly cooked. Smaller chicken breasts will take between 12 and 15 minutes.
Place a mound of crushed potatoes on each plate. Slice chicken and fan over potatoes. Drizzle over scape relish and surround with sweet lime.