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

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

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.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

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.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.