Grilled Chicken Strips With Cilantro Pesto Sauce

Recipe Ingredients

1 tablespoon	15ml	Lemon juice - fresh
1		Cilantro - stems and leaves
1		Parsley - leaves and stems
1 teaspoon	5ml	Fine ground black pepper
2 tablespoons	30ml	Chopped garlic
2 teaspoons	10ml	Soy sauce
		Chicken stock for blending
4 oz	113g	Non-fat sour cream - drained
		For 1 hour
30 oz	852g	Chicken breasts skinless boneless
		Pepper
		Lemon

Recipe Instructions

Combine first 6 ingredients in food processor. Add stock as necessary to help blending. Try to attain creamy but not too wet consistency. Fold in sour cream.

Prepare grill.

Brush some pesto onto both sides of chicken and mark on hot grill.

Grill using indirect heat method for about 5-6 minutes per side [internal temperature 165F].

Slice breasts into strips, sprinkle on a little pepper and serve with lemon.

Garnish along with small ramekin of pesto for dipping.

Source:
Best of Gourmet 1998

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