Grilled Pesto Chicken

By Jan Pinnington
Healthy Hands Cooking

Super easy and full of flavor

• 4 Organic Chicken Breasts
• 6 -8 Ounces Pesto sauce, jar (or make your own)

DIRECTIONS

1. Insert chicken breasts into a zip lock bag and pound flat.
2. Transfer to a new zip lock bag (no pinholes) and scoop in pesto.
3. Move chicken through pesto until all sides are covered.
4. Allow to marinate in the refrigerator from 15 minutes to 2 hours.
5. Heat outdoor grill to medium high heat.
6. Place chicken breasts on grill and discard marinade.
7. Cook for 3-4 minutes each side until seared and cooked through to a temperature of 160 degrees.
8. Place breasts on a plate and tent with foil for 5 – 10 minutes.
9. May be served with a bit of extra fresh pesto brushed on top.

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HOMEMADE PESTO

• 2 Cups Fresh Basil Leaves
• 1/2 Cup Grated Parmesan Cheese
• 1/3 Cup Pine Nuts or Chopped Walnuts
• 3 Garlic Cloves
• 1/2 Cup Extra Virgin Olive Oil
• Salt and Pepper

Directions: In a food processor, pulse first 4 ingredients. Slowly add the olive oil blending into a thick mixture.  Season with salt and pepper.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com