Pesto Sun-Dried Tomato Chicken
This fantastic recipe is even better cold, making it the perfect entertaining make ahead recipe. Cutting the chicken into smaller pieces ensures that it's well seasoned with the marinade, and well coated with the pesto. 1 1/2 cups of prepared pesto may be used in place of the pesto recipe.
Prep time: 30 minutes
Marinate time: 1 hour to overnight
Cook time: about 6 minutes
2 pounds boneless, skinless chicken breasts
1/2 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
4 cloves garlic, minced
1/4 cup finely chopped sun dried tomatoes (preferably smoked)
Freshly grated Parmesan cheese
2 1/2 cups fresh basil leaves
1 cup grated Parmesan cheese
3/4 cup walnut pieces
3 cloves garlic
1/2 cup extra virgin olive oil
Freshly ground sea salt and pepper to taste
2 teaspoons finely grated lemon zest (optional)
Cut each chicken breast into 3 or 4 pieces, slicing the thicker sections in half horizontally to make thinner pieces. Place in a resealable bag with balsamic, oil, salt and garlic. Let marinate for at least 1 hour, or overnight for best flavor. While chicken is marinating, prepare pesto. Place basil, Parmesan, walnuts and garlic in a food processor and process unti finely chopped. With the motor running, slowly drizzle in oil. Season to taste with salt, pepper and lemon zest, if desired. Transfer to an airtight container and press plastic wrap directly onto the surface to keep from discoloring. Refrigerate until ready to use. Grill chicken for about 3 minutes on each side or until nicely charred and cooked through. Remove from grill and let cool slightly or chill. Coat chicken liberally with pesto and sun dried tomatoes, pressing into the surface to heavily coat. Garnish with grated Parmesan, if desired. Makes 8 servings.
© 2017 Patty Mastracco Food, Inc.