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

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Miso-Peanut Hibachi Chicken

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Dirty Martini Spritz

Attention, martini drinkers and spritz drinkers: Please for a single line.

Lemon Pepper Wings

An oven-baked take on the Atlanta classic.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.