Grilled Chicken & Cheddar-Basil Pesto
Published on August 14, 2018 | By Adams Reserve |0 Comments
- For the chicken:
- 4 ea Boneless, skinless chicken breasts
- 1 T Kosher salt
- ¼ t Fresh-ground black pepper
- 2 T Olive oil
- For the pesto:
- 1 oz Basil (most packs are sold as 1oz.)
- 1 ea Garlic clove, chopped
- ½ C Adams Reserve Cheddar, grated
- 6 T EVOO
- ⅛ t Fresh-ground black pepper
- ½ t Kosher salt
- For the Chicken:
In a mixing bowl, toss the chicken with the salt, pepper and olive oil and refrigerate for two hours or up to overnight. Pre-heat your grill to the highest setting. Once hot, place the chicken breast on the hottest part of the grill. Cook for 5 minutes and flip. Continue cooking until the chicken has an internal temperature of 160°F in the thickest part of the breast. While the chicken is cooking, make the pesto.
- For the Pesto:
Remove and discard basil stems. In a small food processor, puree the basil, olive oil, pepper and salt until the basil is almost smooth. Add in the cheddar and pulse for about 10 seconds or until just combined. Do not over-puree the cheese. Once the chicken is cooked, place on a serving platter and spoon the pesto over each piece. Serve while still hot.
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