Monday, February 9, 2009

Grilled Pesto Chicken

Brad just got his first grill for Christmas so we are grilling a lot lately. And, luckily, he loves it! I like it not only because the grill adds so much flavor on it's own, but also because it's very easy to stay healthy and low fat by grilling. On that note, I adapted this Cooking Light recipe last week and it was wonderful! By far the best thing we've had on the grill.

Grilled Pesto Chicken

(adapted from Cooking Light)

2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley

1/4 cup basil pesto

1/4 cup Dijon mustard

1 tsp minced garlic

Juice of one lemon

1 tsp extra-virgin olive oil

3 boneless, skinless chicken breasts

Combine the first 7 ingredients in a bowl, and stir well. Place the chicken in a baggie and add half of the sauce to the bag and. Seal bag and turn to coat chicken well. Marinade in refrigerator for 30 minutes (longer would be better, up to 4 hours but I didn't have much time).

Prepare grill. Place chicken breasts on grill rack and grill for about 6 minutes per side or until the chicken is done, turning occasionally.

Remove from grill and top with remaining pesto mixture. We served this with grilled corn, sauteed mushrooms and rolls. It was delicious. Very moist chicken and the sauce was so flavorful!


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