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Ingredients
2 Cloves garlic
1 Teaspoon salt
2 Cups tightly packed fresh basil leaves
2 Tablespoons finely chopped pine nuts
2 Tablespoons olive oil
2 Tablespoons grated Parmesan cheese
2 Tablespoons grated Romano cheese
2 Large chicken breasts, boneless skinless
Salt and freshly ground pepper to taste
Instructions
In a food processor or blender, put the garlic, salt, basil, pine nuts and olive oil; pulse until smooth. Add the cheeses and process just to combine. The sauce should be spreadable, so add water, if needed.
Lay the chicken breasts on a cutting board and make a slit on the side of each breast. Do not cut all the way through the breast just make a pocket.
Place several teaspoons of the pesto into the pocket and rub the outer surface with some more of the sauce, season with salt and pepper to taste.
Place the chicken in a preheated electric grill, barbecue grill or under a broiler and cook until done, about 15 minutes. Serve with extra pesto on the side.