Zucchini and Bulgur Stacks with Grilled Chicken
From Stacks:
The Art of Vertical Food
Bulgur:
1 large leek, diced, white and palest green part only
1 large portobello mushroom, chopped
2 large brown mushrooms, chopped
2 tablespoons butter
1 cup bulgur
2 cups store-bought or homemade chicken stock
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh thyme
Salt, to taste
Freshly ground black pepper, to taste
Zucchini:
1/3 pound pancetta, diced
1 large onion, peeled and chopped
4 cloves garlic
4 zucchini, chopped
Freshly ground black pepper, to taste
3 tomatoes, seeded and diced
4 tablespoons chopped Italian parsley
2 tablespoons grated Parmesan cheese |
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Chicken:
2 whole (double) skinless, boneless chicken breasts
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
4 cups, or to taste, store-bought or homemade marinara sauce
To
prepare bulgur: In a large, ovenproof saucepan, sauté the leek
and mushrooms in butter until limp, about 5 minutes. Add the bulgur
and cook, stirring, 1 minute. Add the stock, oregano, thyme, salt,
and pepper. Bring to a boil, stirring. Cover and bake at 350 °F
for 20 minutes. Fluff with a fork.
To
prepare zucchini: Sauté the diced pancetta in a large skillet
for 2 to 3 minutes. Add the onion and garlic and sauté 5 minutes
over medium heat. Do not allow the garlic to burn. Add the zucchini
and pepper and cook for 10 to 15 minutes, or until the zucchini
is tender and just cooked through. Add the tomatoes, parsley, and
Parmesan. Set aside.
To
prepare the chicken: Brush the breasts with oil, season with
salt and pepper, and grill over medium-hot coals or on a gas grill
until golden and cooked through, 15 to 20 minutes. Let rest 5 minutes
and then dice chicken. Set aside.
To
assemble: Preheat oven to 350°F. With nonstick vegetable
oil spray, spray 6 cylinders (either homemade, as directed in article,
from 15-ounce soup or broth cans or store-bought, 3 inches in diameter
by 4 inches high). Place the cylinders on a sheet pan. Snugly layer
the stacks in the following order: 2 tablespoons diced chicken,
2 tablespoons bulgur, 2 tablespoons zucchini mixture. Repeat the
layers and top with any leftover chicken. Press down gently, but
firmly. Bake for 10 minutes, or until hot. While chicken is cooking,
in a saucepan, thoroughly heat tomato sauce.
To
serve: Slide a wide spatula under each stack cylinder and transfer
to serving plates. Using oven mitts, remove the molds with one hand
and steady the stacks with the other. Serve surrounded by tomato
sauce. Yields 6 servings.
Planning-ahead
tips: Prepare the bulgur early in the day and refrigerate it.
Prepare the zucchini 1 to 2 hours early and refrigerate it. Grill
the chicken earlier in the day and refrigerate it. Stacks can be
assembled and chilled 1 to 2 hours before baking. Bring to room
temperature before baking.
(Updated: 10/28/08 SN)
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