GRILLED PESTO CHICKEN

Yield: Makes 8 servings
Ingredients: 8 Chicken Breasts, boneless/skinless; Pesto:; 2 cups fresh basil leaves,; 1/4 cup parsley; 5 garlic cloves; 1/4 cup pinenuts; 2/3 cup olive oil; 1 tsp kosher salt; 1/2 tsp pepper; 1 cup parmesan cheese; In food processor, combine garlic, basil leaves, parsley, pinenuts, salt, pepper and 1/3cup olive oil. Puree, slowly adding remaining oil.; Pour into bowl and add 1/2 cup parmesan cheese.

Chicken will cook more evenly if it is flattened with a meat mallet before grilling. My recipe for pesto is included however, fresh pesto, available at the market, may be substituted. (Freeze any leftover pesto for future use.)

June 26, 2005

Recipe information

Yield
Makes 8 servings

Ingredients

8 Chicken Breasts, boneless/skinless

Pesto:

2 cups fresh basil leaves,

1/4 cup parsley

5 garlic cloves

1/4 cup pinenuts

2/3 cup olive oil

1 tsp kosher salt

1/2 tsp pepper

1 cup parmesan cheese

In food processor, combine garlic, basil leaves, parsley, pinenuts, salt, pepper and 1/3cup olive oil. Puree, slowly adding remaining oil.

Pour into bowl and add 1/2 cup parmesan cheese.

Preparation

Place chicken on a large platter or in a casserole dish. Spread a generous amount of pesto on both sides of chicken.
Preheat grill and spray with non-stick cooking spray. Place chicken on grill and cook over medium heat for approximately 8-10 minutes. (cooking time may vary depending on grill) Turn and continue cooking another 8-10 minutes making sure that chicken is done. About 1 minute before taking chicken off the grill, sprinkle with remaining parmesan cheese and allow to melt.

TagsItalian European Chicken Poultry Herbs & Spices Low Carb Grilling

Recipe notes

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