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Pesto-Parmesan Crusted Grilled Chicken




Source of Recipe


Betty Crocker






Recipe Introduction


Spread a thin layer of intensely flavored basil pesto under the skin of chicken breasts, grill, then sit back and garner the compliments.





List of Ingredients



• 1 tablespoon olive oil
  
• 1 teaspoon finely chopped garlic
  
• 1/2 cup Progresso® panko bread crumbs
  
• 1/2 cup basil pesto
  
• 3 tablespoons grated Parmesan cheese
  
• 4 bone-in skin-on chicken breasts (8.25 oz each)
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  






Instructions



1. Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
   
2. Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
   
3. Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).
   






Final Comments


Makes: 4 servings