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Grilled Pesto Chicken

Grilled Pesto Chicken
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By Ro Morse
Jun. 05, 2016 | PADUCAH, KY - Banks Market Recipe of the Week
By Ro Morse Jun. 05, 2016 | 10:15 PM | PADUCAH, KY - Banks Market Recipe of the Week

Serves 4

4-whole skinless, boneless chicken breasts-halved

1/4 pound Romano or Parmesan cheese, cut into small chunks

2 cups loosely packed basil leaves

1/4 cup pine nuts (or walnuts)

2 cloves garlic, peeled

2 lemons

1 1/4 teaspoons ground black pepper

1/2 cup olive oil

4 whole skinless, boneless chicken breasts, halved

1/4 cup extra-virgin olive oil or spray olive oil

1 teaspoon salt

8 whole basil leaves, for garnish

Make the pesto by placing the cheese in a food processor and grate. Add the basil, pine nuts (or walnuts), garlic, juice of half a lemon, and 1/4 teaspoon pepper. Process for about 45 seconds until it's the consistency of a thick paste. Scrape down the sides. With processor running, slowly add 1/2 cup olive oil. Taste and add salt if needed. Pour into an airtight container. Don't refrigerate if using within a few hours.

Pound chicken to make it even throughout. Lightly salt and pepper the chicken breast halves. Spray olive oil on grates over medium hot coals (on grill or griddle). Cook four minutes on each side and then place in a 375 degree oven. Check to be sure center is 160 degrees. When ready to serve, smear the pesto on the top of each piece of chicken and serve with a sprig of basil and thin lemon slice.

This recipe is shared June 6-10, 2016

on NewsTALK 94.3 FM, AM 570 WKYX,

AM 1560 WPAD, AM 1450 WDXR,and AM 1320 WNGO

Ro's recipes are sponsored by Banks Market

on Lone Oak Road in Paducah, KY.

Check out more recipes online at: www.banksmarket.com

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