Wednesday, February 10, 2010

Pesto Chicken

This is Joe's invention. It goes brilliantly with risotto and is impressive and easy to make. It doesn't sound like much, but the way the cheese in the pesto cooks when it's grilled makes it so much more than the sum of its parts.

Serves 2.


2 chicken breasts, skinless and boned
6 tbsp pesto (you can make your own but Sacla is pretty good for this)
15ml olive oil
15ml balsamic vinegar
15 ml soy sauce
Pinch of salt

In a bowl, combine the pesto with the olive oil, soy sauce, balsamic, and salt.

Marinade chicken breasts in the mixture for as long as possible - overnight is ideal. Even an hour helps.

Make a little tray from tin foil.

Place the chicken on the tray, and grill on a low temperature, basting regularly with the rest of the marinade and the oil that runs off. The pecorino cheese in the pesto will darken, sizzle and blacken, which is excellent. If you baste regularly, the chicken will have a nice dark color overall.

It takes about 20 minutes to cook.

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