Grilled Pesto Chicken

From Cook's Country | June/July 2012

Why this recipe works:

To make our pesto chicken actually taste like pesto, it took a three-pronged approach. Starting with a batch of homemade pesto, we thicken a portion with extra Parmesan cheese to make a stuffing for bone-in, skin-on chicken breasts that wouldn’t leak out. A cheese-less portion of the pesto… read more

To make our pesto chicken actually taste like pesto, it took a three-pronged approach. Starting with a batch of homemade pesto, we thicken a portion with extra Parmesan cheese to make a stuffing for bone-in, skin-on chicken breasts that wouldn’t leak out. A cheese-less portion of the pesto functions as a marinade, flavoring the outside of the meat. Finally, cheesy pesto, thinned out to sauce consistency, is served with the chicken for one last hit of fresh basil flavor.

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Serves 4

Note that the pesto base is divided into three separate mixtures for marinating, stuffing, and saucing the grilled chicken.

Ingredients

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