4 (6 to 8 ounce) boneless, skinless chicken breast halves, pounded to break fibers and make thickness consistent
How to Make It
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.
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.
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.
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