Chicken breast with spicy garlic scapes and sweet lime

Serves: 4


  • Spicy garic scape pesto:
  • 1 cup chopped garlic scapes
  • 1/2 cup chopped mint
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime rind
  • 1/2 teaspoon Sriracha or other Asian hot sauce
  • 1/4 cup vegetable oil
  • 3 tablespoons butter, at room temperature
  • Salt and freshly ground pepper

Sweet lime confit:

  • 2 limes
  • 2 cups water
  • 1/4 cup sugar


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 8 ounces boneless skinless chicken breasts
  • 1 teaspoon five spice mixture
  • Salt and freshly ground pepper


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.