Pesto Chicken on the Grill
From Sam Cohen (Johnson & Wales '10)
Stuff you need
2.5 Ounces of Basil (Just use the leaves. NO stems please!)
1/2 cup olive oil... Read More
1/2 cup Peccirino Romano Cheese grated
1/4 cup pine nuts Roasted (brings out the natural oils)
5 garlic gloves, (Do your blender a favor please and chop the Garlic)
salt and pepper to taste.
6 boneless skinless Chicken Breasts
Here's what to do with the stuff:
1. Put basil in blender or cuisine-art and blend with olive oil. Blend til smooth.
2. Add chopped garlic and pine nuts and blend once again til smooth.
3. Add the grated Peccorino Romano Cheese. Blend for just a second.
4. Pour pesto into large bowl and add chicken. Give it a nice rub.
5. Let marinade for 45 minutes or so.
6. Grill on medium heat with frequent turns until chicken is 165 degrees in center of breast.
Love it.
Published by Yale Cohen
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