March 24, 2020
Ingredients:
FOR THE PESTO:
3 cups loosely packed fresh herb leaves+
2 tablespoons of your favorite nuts (shelled)
1 clove garlic (crushed)
1 tablespoon parmesan cheese (freshly grated)
2 tablespoons olive oil
water to thin
4 chicken breasts (pounded semi-thin)
5 tablespoons shredded Parmigiano Reggiano
2 Campari tomatoes – or any ripe tomatoes; sliced
Step-by-Step Directions:
- Make the pesto: Combine first 4 ingredients in food processor and process to paste-like consistency. Scrape down the sides and with blade running, drizzle in olive oil. Add water to thin.
- Remove from food processor, stir and set aside.
- Preheat grill with medium-high heat.
- Season chicken breast with salt and pepper.
- Grill chicken, smooth side++ down for 5 minutes, flip and grill another 5 minutes or until chicken is cooked.
- Remove chicken from grill, slice on the bias+++ and place smooth side up on baking sheet lined with parchment paper.
- Spread 1 tablespoon or more pesto over chicken.
- Sprinkle 1 tablespoon shredded cheese over pesto..
- Place 2 or 3 slices of tomato on top of cheese.
- Sprinkle a little more cheese on top of tomato.
- Dab a bit of pesto on top.
- Bake about 5 minutes or until cheese melts.
- Enjoy!