Grilled Pesto Chicken

Recipe Ingredients

		Pesto
2		Garlic cloves
1 teaspoon	5ml	Salt
2 cups	80g / 2.8oz	Fresh basil leaves - (tightly packed)
2 tablespoons	30ml	Pine nuts - finely chopped
1/2 cup	118ml	Olive oil
1/2 cup	73g / 2.6oz	Grated parmesan cheese
2 tablespoons	30ml	Grated romano cheese
4 tablespoons	60ml	Butter - softened
		For The Chicken
2		Boneless skinless chicken breasts - (abt 6 to 7 oz ea)
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Pesto: In a food processor or blender, put the garlic, salt, basil, pine nuts, and olive oil and process until smooth. Add the cheeses and the butter and process very briefly, just to incorporate them. If the sauce is a little thick, add a little water a tablespoon at a time and process for 1 to 2 seconds. Sauce should be thick, but spreadable.

Lay the chicken breasts out on a cutting board or other work surface. Using a sharp knife, slice the breasts longitudinally, but do not cut all the way through them -- you want to make a kind of pocket in them.

Place several teaspoons of the pesto sauce into the chicken "pocket", and make sure it is spread across the entire interior surface. Fold the top half back over the pesto. Rub the outer surface of the breasts with the olive oil, then season to taste with the salt and pepper.

Place the breasts on a pre-heated BBQ grill and cook until done. If you'd like, you can spread a little of the pesto on the outside of the breasts a minute or two before they are done, just to form a slight crust on the outside. Serve with extra pesto on the side.

This recipe yields 2 servings.

Source:
In the Kitchen with Bob at http://www.qvc.com

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