ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pesto Marinated Chicken Breasts

Yield

4 servings

Per CalorieCount.com - Nutrition Facts [Serving Size 1 serving (232.0g)]: Calories 293, Fat 13.7g, Cholesterol 82mg, Sodium 783mg, Carbohydrates 8.3g, Fiber 0.7g, Protein 30.8g

Ingredients

  • 1/2 cup Classico pesto sauce or homemade pesto
  • 1/4 cup lemon juice, freshly squeezed
  • 1/2 teaspoon salt
  • 4 (6 to 8 ounce) boneless, skinless chicken breast halves, pounded to break fibers and make thickness consistent

How to Make It

  1. The day before serving, mix the pesto with the lemon juice and salt. Pour into an 8 x 8 inch baking dish or medium bowl. Put the breasts in the marinade and toss to coat completely. Cover and refrigerate overnight or for at least 6 hours.

  2. Put chicken breasts on the well-oiled rack of a hot grill. Cook for about 20 minutes. Serve hot, at room temperature, or cold for a picnic.

  3. TIP: This marinade is also marvelous on fish fillets. Simply substitute 4 (6 to 8 ounce) halbut fillets. Marinate the fillets for 2 hours. Preheat the oven to 400 F. Place the fillets on a baking sheet, and bake for 10-15 minutes, depending on the thickness. Cook 3/4 inch fillets for 10 minutes, larger ones for 15 minutes. Serve hot.