Grilled Pesto Chicken With Tomatoes
250 days ago
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Looking for a way to dress up your grilled chicken? Wow your family or barbecue guests with this simple and tasty recipe for Grilled Pesto Chicken With Tomatoes.
The Perfect Flavors
The pesto and marinated tomatoes add a ton of flavor and are so easy to whip up. Store-bought pesto would probably also work, but making it yourself keeps it fresh and flavorful.
When it comes to grilled chicken, I prefer more savory than sweet. Pesto is the perfect chicken companion and because the tomatoes are mixed with a vinegar, garlic and mustard dressing, its tangy flavor upon flavor.
The whole dish starts with the chicken being marinated for at least an hour in the pesto mixture. It allows the delicious flavor to really permeate the meat.
While the chicken is marinating, prepare the tangy tomato topping.
Preparing the Dish
To coarsely cut the tomatoes, use a utility knife, like Cutco’s Trimmer. Cut them in half and then gently remove the seeds using your hands.
Lay the halves flat on a cutting board, slice and then dice.
For chopping the fresh basil, grab a sharp prep knife like a 7-5/8" Petite Chef and rock the knife over the basil leaves to cut to desired size.
The tomatoes and chopped basil are part of a tangy dressing that also includes extra-virgin olive oil, red wine vinegar, garlic, mustard and lemon juice. Use a Mix-Stir to really blend the ingredients together.
Add the tomatoes to the dressing and the topping for the chicken is complete.
Remove the chicken from the pesto marinade and shake off any excess. Grill until browned and cooked through, and then top with the tomato mixture and serve.
Serve this Grilled Pesto Chicken With Tomatoes alongside a salad loaded with greens and seasonal veggies, and you have a delicious meal that you’ll not soon forget.
Nutrition info (per serving): 368 calories, 19.5g fat (3.5g sat), 136mg cholesterol, 169mg sodium, 3.4g carbohydrates, 0.7g fiber, 42g protein
Originally published May 16, 2017.
Ingredients
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup grated Parmigiano Reggiano
- Kosher salt and fresh pepper to taste
- 3 tablespoons extra-virgin olive oil
- 4 large chicken breasts
- 3 tablespoons lemon juice, divided
- 4 ripe plum tomatoes
- 3 tablespoons extra-virgin olive oil (for tomatoes)
- 1-1/2 teaspoons red wine vinegar
- 1 clove garlic, minced
- 1 heaping teaspoon Dijon mustard
- 2 tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- Ground pepper to taste
Directions
- Make the pesto. In a food processor, pulse basil, garlic, cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing, until smooth consistency.
- In a plastic bag, marinate chicken, pesto, and 2 tablespoons lemon juice for at least 1 hour.
- Using a utility knife, like the Cutco Trimmer, cut each tomato in half. Gently remove the seeds with your fingers, and coarsely chop and place in a bowl.
- In a separate small bowl, use a whisk to combine the oil, vinegar, garlic, mustard, basil, the remaining 1 tablespoon of lemon juice, 1 teaspoon salt and a generous amount of pepper. Pour this over the tomatoes and combine well.
- Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill – turning once until golden on both sides and cooked through.
- Top with marinated tomatoes and serve.
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