LowCarb - Grilled Chicken Milano
Source of Recipe
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This is a great dish for summer. A grilled boneless, skinless chicken breast
is topped with sliced garden tomatoes, fresh herbs, and melted cheeses then
napped with Basil Pesto sauce.
This recipe is even easier to prepare using a covered charcoal grill. Simply
arrange the briquets at the sides of the grill as the manufacturer suggests
for indirect roasting and light as usual. When the coals are ready, season
and grill the breasts over the coals on each side. When the breasts are done
move them to the center of the grill between the two beds of coals. Top each
breast with tomatoes, herbs and cheese, then cover the grill. Cook until
cheese is melted, remove to warm plates and nap with the sauce.
Here's another tip. Leftover pesto sauce makes a delicious salad dressing to
toss with your favorite greens.
LowCarb - Grilled Chicken Milano
for the pesto dressing:
1/2 c. mayonnaise
3 tbsp. basil pesto
2 tbsp. buttermilk (more as needed for consistency)
1 1/2 tsps. fresh lemon juice
salt and freshly ground black pepper to taste
for the fresh herb blend:
coarsely chopped oregano
2 tbsp. coarsely chopped Italian flat leaf parsley
1 1/2 tbsp. coarsely chopped fresh basil
1 1/2 tsps. chopped fresh thyme leaves
Quattro Formaggi, (a 4 cheese blend, usually mixture
of shredded Mozzarella or Provolone, Parmesan, Romano,
and Asiago
fresh sliced tomatoes
4 - 6 to 8oz. boneless chicken breasts
salt
pepper
Prepare the Pesto Sauce by combining all ingredients and whisking well.
Cover and refrigerate until needed. Bring to room temperature before using.
Can be prepared up to 3 days ahead.
Combine the fresh herbs in a small bowl.
Combine the cheeses in another bowl.
Season chicken breasts with salt and pepper.
Grill over hot coals or in a ridged grill pan until chicken tests done.
(May be prepared ahead to this point. Cover and refrigerate until ready to
complete recipe.)
Preheat oven to 450.
Place grilled breasts in a shallow sided sheet pan or casserole dish and
top each breast with 2 or 3 tomato slices.
Sprinkle the herb blend over the tomatoes and top with the quattro formaggi.
Bake in oven until cheese is melted.
Serve with Pesto Sauce drizzled over the cheese.
Makes 4 servings.
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