*Grilled Chicken Breasts with Sun-Dried Tomato Pesto

[Guest guest]

Grilled Chicken Breasts with Sun-Dried Tomato Pesto

This recipe serves: 4

 

4 boneless, skinless chicken breasts, about 4 to 6 ounces each

1/4 cup balsamic vinegar

1/2 cup fresh basil leaves, plus a few for garnishing (about 1 large

bunch)

2 tablespoons olive oil

salt to taste

freshly ground black pepper

12 sun-dried tomatoes, soaked in warm water for 30 minutes

1 tablespoon pine nuts

1 clove garlic

1 tablespoon freshly grated Parmesan cheese

nonstick cooking spray

pinch sugar

3 tablespoons low sodium chicken broth

 

1. In a large resealable bag, combine the balsamic vinegar, 1/4 cup

of the basil leaves, 1 tablespoon of olive oil, salt and pepper. Add

the chicken breasts, seal the bag and turn it over a few times until

the chicken is evenly coated. (This can be prepared a day in advance

and stored in the refrigerator.)

2. For the sun-dried tomato pesto, combine the sun-dried tomatoes,

pine nuts, garlic and the remaining 1/4 cup basil leaves in a food

processor. Process until the mixture is finely ground. Add the

Parmesan cheese, the remaining olive oil, sugar, chicken broth and

pepper and process for a few more seconds to combine. (This can be

prepared in advance and stored in the refrigerator for up to 5

days.)

3. Preheat the oven to medium-high.

4. Grill the chicken on each side until the it is cooked through,

about 6 minutes per side.

5. Serve each chicken breast with a dollop of the sun-dried tomato

pesto and garnish with basil leaves.

 

www.foodfit.com