Grilled Chicken Roulade over Pesto Potato Salad
Have you ever been together with a group of friends to cook or participated in a hands-on cooking class? If so, you know how much fun it can be. Since I’ve been vacationing in the mountains I’ve had a bit more time to relax, bike, hike, enjoy cooking, and watch some of my favorite shows.
Wow! I had no idea what I’d been missing. I had the TV on a couple weeks ago flipping through the channels and there he was – Michael Symon, with his adorable smile and cute little bald head. He’s so darling! You know what I’m talking about if you know him. My fingers stopped in their tracks. He was on a show I’d seen only once quite sometime ago, but I guess because of my schedule, never heard a thing about it again.
The show is called The Chew. It airs Monday – Friday on ABC – 1:00pm Eastern time and Noon Pacific and Central time. While watching the episode I felt like I was right there on the set with Michael and his other co-hosts:
The 5 of them work so well together each having their own unique qualities, and offering creative recipes, teaching you tips and tricks, all while laughing and having fun. I had the best time. I was so excited, I got online to see what other episodes had aired that I had missed. I was glued to my PC for hours.
After watching this particular episode it inspired me to create my own summer dish that you can view below.
This recipe was inspired by watching an episode of The Chew on ABC. Although I made a Grilled Chicken Roulade laced with Pesto to go with my Pesto Potato Salad, I will be sharing that recipe in my next post. So be sure to come back. 20 mini Yukon Gold potatoes, quartered 10-1/2 ounce container Grape Tomatoes 6 ounces HaricotsVerts
Pesto Potato Salad with Tomatoes and Haricots Verts
I hope you’ll try my delicious summer recipe of Grilled Chicken Roulade over Pesto Potato Salad with Tomatoes and Haricots Verts. For my next post I’ll share how I made the Chicken Roulades.
This recipe was inspired by watching an episode of The Chew on ABC. Although I made a Grilled Chicken Roulade laced with Pesto to go with my Pesto Potato Salad, I will be sharing that recipe in my next post. So be sure to come back.
20 mini Yukon Gold potatoes, quartered
10-1/2 ounce container Grape Tomatoes
6 ounces HaricotsVerts
Just for fun check out one The Chews latest episodes with special guest chef, Ming Tsai. After watching the episode please let me know if you were inspired to create your own dish. If so what? Please share in the comments section. I’d love to see what fabulous creations everyone comes up with.
I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.
This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.