Day Before

  • Make pesto and mix with goat cheese, place in serving bowl, cover and refrigerate
  • Prep crudités (carrot and celery sticks, bell pepper and/or cucumber etc)
  • Make Romesco sauce
  • Steam green beans
  • Make salad dressing
  • Poach pears
  • Make Lemon Barley Pilaf
  • Prep chicken breasts, place in baking dish, cover and refrigerate
  • Make chocolate sauce for poached pears

Day Of

  • Bring Romesco to room temperature
  • Bring Lemon Barley Pilaf to room temperature
  • Bring poached pears and chocolate sauce to room temperature
    • Warm up chocolate sauce and if it is too thick, add a couple of tablespoons milk until it is creamy but not runny
  • Place pesto/goat cheese dip on platter surrounded by crackers and crudites
  • Prep salad — but do not toss with salad dressing until the last minute
  • Half hour before serving, broil chicken breasts.
    • While they are broiling, warm up Lemon Barley Pilaf in the oven and place on serving platter
    • Toss salad with salad dressing
    • Remove chicken breasts from oven and cover each piece with Romesco
  • After entre is finished, serve poached pears in a “puddle” of chocolate sauce
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