Pesto Sun-Dried TomatoChicken

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 

Prep time: 30 minutes

Marinate time: 1 hour to overnight

Cook time: about 6 minutes

Chicken:

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

1 1/2 cups pesto

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 vinegar, oil, salt and garlic. Let marinate for at least 1 hour, or overnight for best flavor. Remove from grill and let cool. 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.