Marinated Pesto Chicken

A friend of mine brought this recipe back from her travels to the Mediterranean. She actually cooks the chicken on a barbecue. She roasts the vegetables while the chicken in marinating if she hasn't marinated the chicken overnight. The chicken in cooked on the cooler part of the barbecue.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 100  g  firmly packed fresh basil
• 4  garlic cloves
• 50  g  freshly grated parmesan cheese
• 50  g  toasted pine nuts
• 80  ml lemon juice
• 250  ml olive oil
• 4  chicken breast fillets

Directions

1. Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
2. Gradually add the olive oil, with the processor still running, and process until smooth.
3. Reserve 3/4 cup of the pesto.
4. Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
5. Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
6. Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.