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Grilled Chicken With Creamy Pesto Sauce




Source of Recipe


David


List of Ingredients




Grilled Chicken With Creamy Pesto Sauce

Creamy Pesto Sauce
2 tablespoons Basil Pesto
2 tablespoons plain yogurt
2 tablespoons garlic-infused olive oil
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground pepper (coarse grind), or to taste
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon black pepper
Freshly ground black pepper, freshly grated Parmesan cheese, toasted
pine nuts, and sprigs of fresh basil for garnish.



Recipe



Whisk together the sauce ingredients in a small saucepan. Taste and
adjust the seasoning.

Heat a stovetop or outdoor grill over high heat.

Brush one side of each chicken breast with the olive oil. Reduce the
heat to medium-high and arrange the chicken on the grill, oiled sides
down; cook for about 5 minutes. Brush the top surfaces with oil; turn
and cook for 5 more minutes, or until the chicken is lightly browned and
cooked through at the thickest points.

While the chicken is cooking, place the saucepan over low heat. Gently
warm the sauce, stirring occasionally, taking care not to boil.

When the chicken is done, sprinkle with pepper. Serve topped with the
sauce and garnishes.

Advance Preparation
This sauce will keep for 2 days in a tightly closed container in the
refrigerator. If it thickens after standing, thin with milk or water.
Just before serving, cook the chicken and gently warm the sauce, taking
care not to boil