this chicken is full of flavor! if you do not use all the pesto, it is great on sandwiches, pesto can be prepared 3 days ahead. be sure to store in airtight container in the refrigerator.
- 4 cloves garlic - minced
- 1/2 cup parsley -
- 1 1/2 cup basil -
- 1/2 cup slivered or chopped almonds -
- 1/3 cup parmesan cheese -
- 2/3 cup olive oil -
- 4 chicken breasts -
- process the garlic in food processor until minced fine. add in the parsley, basil and almonds; process until smooth. gradually mix in oil and process until pureed. stir in parmesan cheese. season the pesto well with salt/pepper to taste. butterfly the chicken open by cutting through the thickest part of the chicken horizontally being careful not to cut all the way through. place the chicken breasts in a ziploc bag and add the pesto. toss the chicken to coat and place in the refrigerator to marinate.
- preheat an indoor or outdoor grill. lightly oil the grate. grill chicken about 5 -7 minutes on each side until cooked through and juices run clear.