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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A friend of mine brought this recipe back from her travels to the Mediterranean. She actually cooks the chicken on a barbecue. She roasts the vegetables while the chicken in marinating if she hasn't marinated the chicken overnight. The chicken in cooked on the cooler part of the barbecue. Ingredients:
100 g firmly packed fresh basil |
4 garlic cloves |
50 g freshly grated parmesan cheese |
50 g toasted pine nuts |
80 ml lemon juice |
250 ml olive oil |
4 chicken breast fillets |
Directions:
1. Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
2. Gradually add the olive oil, with the processor still running, and process until smooth.
3. Reserve 3/4 cup of the pesto.
4. Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
5. Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
6. Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.
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