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."
 
Marinated Pesto Chicken created by gailanng
Ready In:
1hr 25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
  • Gradually add the olive oil, with the processor still running, and process until smooth.
  • Reserve 3/4 cup of the pesto.
  • Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
  • 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.
  • Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.

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  1. gailanng
    For me? A plate of Marinated Pesto Chicken, a hug and a clean fork? Well, how nice of you! (Getting older has its advantages. )
     
  2. gailanng
    Marinated Pesto Chicken Created by gailanng
  3. jolyn421
    I also used a store bought pesto but this was fantastic. It will be on the menu often:)
     
  4. GinnyP
    I didn't have the ingredients to make the pesto, but I had store-bought pesto which I needed to use (Buitoni in U.S. is gf). I also had 2 chicken breasts. So when I came across your recipe, ChrissyO, a lightbulb went off in my head. LOL It turned out so wonderful. We loved it, and next time I'll be trying my hand at homemade pesto as I'm sure that's the only way it could get even better. Thank you!
     
  5. Leta8076
    Oh so good! Marinating the chicken overnight allows the flavor to go all through the meat. The pinenut in the pesto...wonderful. I served it with an Italian side salad. Definitely a five star recipe.
     

RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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