Big John's Grilled Chicken With Gouda Sauce & Cilantro Pesto

Submitted by Big John

"I've used this recipe for years and added the pesto at the request of a chef friend. He is right at times."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 4 skinless chicken breast halves

• Gouda Sauce

• 118.29 ml heavy cream
• 44.37 ml chicken stock
• 1.23 ml nutmeg
• 29.58 ml salt
• 7.39 ml cayenne pepper
• 1 garlic clove, chopped
• 59.14 ml gouda cheese, cubed

• Cilantro Pesto

• 59.14 ml cilantro
• 29.58 ml pine nuts
• 1 garlic clove
• 14.79 ml sherry wine vinegar
• 59.14 ml olive oil
• 0.25 ml salt
• 0.25 ml pepper

directions

1. SAUCE: Add first 6 items to a saucepan and bring to a boil over medium heat, reduce heat and simmer for 5 minutes until slightly thick and remove from heat.
2. Stir in Gouda.
3. PESTO: Add all ingredients except oil, salt& pepper to a food processor and blend until coarsely chopped.
4. Add oil, salt and pepper and blend again just until mixed.
5. Grill chicken until cooked through.
6. Pour sauce over chicken and spoon pesto on top.

Reviews

[Chilicat]

I needed a good sauce to go with my sous vide chicken experiment, and this looked like a good one. I have to admit I didn't do the cilantro pesto (didn't have any fresh cilantro), but the gouda sauce was pretty darn rich and tasty! I made a double recipe so we could pour it over our side dish (roasted broccoli - and it was GOOD!) and it really brought the plain, unadorned chicken breast to a higher level! I cut down a tiny bit on the cayenne and cut WAY down on the salt (I probably used 3/4 tsp. total for a double recipe) and that was plenty for us. Next time I have to try it with the pesto - it sounds like a winner!