The Rea Family
Servings:
4
Prep time:
02:10
Cook time:
00:15
An easy go-to grilled chicken recipe using the unique flavor of sweet basil pesto.
Ingredients
- 4 small boneless, skinless chicken breasts, about 8 ounces each
- 1/4 cup Queen Creek Olive Mill Garlic Parmesan Crema
- 1 cup (packed) fresh basil
- 1/3 cup (packed) Parsley
- 3 cloves garlic
- 1/4 cup blanched almonds
- 1/2 teaspoon sea salt
- 3/4 cup Queen Creek Olive Mill Robust Extra Virgin Olive Oil
- Grilled bread, for serving and dipping into the pesto.
Instructions
- Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around. Add the Garlic & Herb Crema to a bowl and add the chicken, turning to coat. Refrigerate for at least 2 hours or up to 8 hours.
- For the Pesto:
In a food processor, combine the basil, parsley, garlic, almonds, and 1/2 teaspoon salt. Pulse until finely chopped. While the machine is running, add the olive oil in a steady stream. Set aside 3/4 of the mixture for later and reserve the rest to use while grilling. - Preheat the grill and oil the grates. Grill the chicken over med/high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Brush with a coat of pesto just before taking the chicken off the grill.
Serve the grilled chicken with the remaining pesto and grilled bread.
