And if you're feeling fancy you can even jazz up the chicken with a filling. Cut a pocket in the middle of the thickest part of the chicken breast and fill with two sundried tomatoes (the ones in oil) and a teaspoon each of goat cheese and pesto. Secure with a toothpick. Proceed with recipe as written but cook a few minutes longer.
4 boneless, skinless chicken breast, patted dry
1 tbsp finely chopped garlic
2 tbsp olive oil
1/4 cup each of pesto and mayonnaise
1. Preheat barbeque to high.
2. Toss chicken in a bowl with garlic and oil to coat then season with salt and pepper. This is a good job for young helpers.
3. Grill chicken about 6 minutes per side or until completely cooked. Reduce heat slightly if you are getting flare-ups. The breast should feel firm at its thickest part.
4. Stir pesto and mayonnaise together in a bowl.
5. Serve chicken immediately with a large dollop of pesto mayonnaise.
Makes 4 servings.
3 comments:
oh this is a keeper. I am addicted to pesto. I think we may be trying this one out on the weekend.
So I made this tonight for dinner with the in-laws. It was a HIT! Thanks
Thanks for writing this.
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