Grilled chicken with creamy pesto sauce
Celebrate the season! With broiled or sliced tomatoes and fresh corn on the cob as accompaniments, this is the ultimate in superb summer dining -- yet it is exceptionally easy and quick to prepare. If you're cooking for only two and have leftovers (or just for variety), cut the chicken into cubes and toss it with the pesto sauce and corn cut from the cob, as a do-ahead chicken salad; serve the next day on a bed of greens garnished with tomato wedges.
Creamy Pesto Sauce
2 tablespoons Basil Pesto
2 tablespoons plain yogurt
2 tablespoons garlic-infused olive oil
2 tablespoons white wine vinegar
¼ teaspoon freshly ground pepper (coarse grind), or to taste
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (about 4 ounces each)
¼ teaspoon black pepper
Freshly ground black pepper, freshly grated Parmesan cheese, toasted pine nuts, and sprigs of fresh basil for garnish.
Whisk together the sauce ingredients in a small saucepan. Taste and adjust the seasoning.
Heat a stovetop or outdoor grill over high heat. Brush one side of each chicken breast with the olive oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points.
While the chicken is cooking, place the saucepan over low heat. Gently warm the sauce, stirring occasionally, taking care not to boil.
When the chicken is done, sprinkle with pepper. Serve topped with the sauce and garnishes.
This sauce will keep for 2 days in a tightly closed container in the refrigerator. If it thickens after standing, thin with milk or water. Just before serving, cook the chicken and gently warm the sauce, taking care not to boil.
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