By Dennis Oda Star-Bulletin
Generous amounts of basil and other herbs add both
color and flavor to Scoozee's Chicken Foccacia Sandwich.

BY REQUEST

Pesto adds pizazz
to chicken

By Betty Shimabukuro
Star-Bulletin

Debbie Lee of Manoa is a faithful patron of Scoozee's in Ward Centre, where her favorite meal is the Chicken Foccacia Sandwich and a glass of strawberry lemonade.

"I have enjoyed foccacia at may different restaurants, but the best is at Scoozee's," she said. "It is especially good as the bread for their chicken pesto sandwich, served with their macadamia nut pesto sauce. Can you get the recipe for the foccacia, chicken sandwich (they use herbs to prepare the chicken) and the mac nut pesto sauce?"

Well, how about two out of three?

A Scoozie's spokesman said the restaurant could part with the pesto and the bread recipes, but considers the chicken recipe to be a trade secret.

Our taste-testers at the Star-Bulletin -- a couple of hungry editors and me -- picked up a sandwich and tried to unravel the secret of the chicken, a peppery, blackened breast.

Our suggestion is to press a tablespoon of the pesto into a chicken breast, then sprinkle it with a lot of ground pepper, cayenne and fresh herbs (rosemary and oregano seem to be in there). Let it marinate for awhile, then grill.

I doubt we've hit on the right formula, but it sure sounds good, doesn't it?

Basil, Orange and
Mac Nut Pesto

2 cups fresh basil leaves
1/3 cup macadamia nut pieces
2 tablespoons orange juice concentrate
2 teaspoons orange zest
5 teaspoons garlic cloves
2/3 teaspoon ounce salt
2-1/2 tablespoons grated Parmesan cheese
12 ounces extra virgin olive oil

Place first 7 ingredients in food processor. Pulse process until chunky. With processor running, add oil in a steady stream. Do not overprocess. Makes about 9 2-ounce servings.

Approximate nutritional analysis, per serving: 395 calories, 43 g fat, 6 g saturated fat, less than 0.5 mg cholesterol, 190 mg sodium.*

Foccacia

7 ounces cold (50 degree) water
6 ounces olive oil
7/8 teaspoon sugar
1-1/2 teaspoon yeast
3 cups bread flour
2 tablespoons polenta
2/3 teaspoon salt
2 teaspoons grated parmesan cheese

Seasoning:
2-3/4 cups grated Parmesan cheese
2-1/2 tablespoons chopped fresh rosemary
1/4 cup finely diced kalamata olives
3-1/3 tablespoons granulated garlic
1/4 ounce chopped basil
1/4 cup finely chopped onion
Salt and pepper to taste

Mix together water, oil, sugar and yeast.

Combine dry ingredients and add to water mixture. Mix with dough hook until smooth and soft. Proof (dough is ready when you can poke it and it springs back). Divide into 9 portions.

Combine seasoning ingredients in food processor.

Roll out dough and press seasoning onto it. Cut into 9 rectangles and bake at 450 degrees for 12 minutes. Makes 9 pieces.

Approximate nutritional analysis, per piece, not including salt to taste: 470 calories, 30 g fat, 9 g saturated fat, 25 mg cholesterol, 795 mg sodium.*