Flecks of basil and sundried tomato cling to the chicken after grilling. The Balsamic vinegar sweetens as it grills. We served it with 3/4-1 cup of Steamfresh Brown & Wild Rice. Undressed heirloom tomatoes on the side, balanced out the meal.
Ingredients for dinner for Four
- 1 pound of boneless skinless chicken breast, Purdue breast slices are best
- Prepared pesto or make fresh pesto
- 4 sundried tomatoes, preferably not packed in oil which increase calories
- 4 tablespoons sundried tomato
To prepare chicken other than thin slices, butterfly open to flatten, or pound to 1/8 thickness between 2 pieces of wax paper or plastic wrap. The back of a large metal spoon works great. If you substitute other bone in chicken, take into account the longer cooking time.Remember chicken should never be served until it has reached an internal temperature of 165 degrees as recommended by the USDA.
The day before or at least one hour before grilling, use one tablespoon of pesto per breast. Due to salmonella concerns do not handle raw chicken unless you wash your hands prior to handling other ingredients. I use a rubber spatula to spread pesto on both sides.If using prepared pesto, mince sundried tomatoes fine, add to pesto and mix. Sundried preserved in oil adds 100s of calories to your dish. Dry-packed sundried tomatoes are generally stocked in the produce department. Cover and chill one hour or overnight.
While grill is heating, drizzle 1 tablespoon of balsamic vinegar per breast. All balsamics are not equal, an aged Balsamic has a sweeter taste. Investing in a good premium bottle is well worth it. You may find a premium balsamic can replace dressings on salads.
Grill and serve. Grilling times vary per BBQs.
The leftover chicken is great served in sandwiches and salads.