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Ingredientes
- 2 x garlic cloves
- 1 tsp salt
- 2 c. fresh basil leaves - (tightly packed)
- 2 Tbsp. pine nuts finely minced
- 1/2 c. extra virgin olive oil
- 1/2 c. grated parmesan cheese
- 2 Tbsp. grated romano cheese
- 4 Tbsp. butter softened
- 2 x boneless skinless chicken breasts (abt 6 to 7 ounce ea) Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
Direcciones
- For the Pesto: In a food processor or possibly blender, put the garlic, salt, basil, pine nuts, and extra virgin olive oil and process till smooth. Add in the cheeses and the butter and process very briefly, just to incorporate them. If the sauce is a little thick, add in a little water a Tbsp. at a time and process for 1 to 2 seconds. Sauce should be thick, but spreadable.
- Lay the chicken breasts out on a cutting board or possibly other work surface. Using a sharp knife, slice the breasts longitudinally, but don't cut all the way through them - you want to make a kind of pocket in them.
- Place several tsp. of the pesto sauce into the chicken "pocket", and make sure it is spread across the entire interior surface. Fold the top half back over the pesto. Rub the outer surface of the breasts with the extra virgin olive oil, then season to taste with the salt and pepper.
- Place the breasts on a pre-heated BBQ grill and cook till done. If you'd like, you can spread a little of the pesto on the outside of the breasts a minute or possibly two before they are done, just to create a slight crust on the outside. Serve with extra pesto on the side.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 2 servings | |
| Calories 948 | |
| Calories from Fat 821 | 87% |
| Total Fat 93.3g | 117% |
| Saturated Fat 29.38g | 118% |
| Trans Fat 0.01g | |
| Cholesterol 125mg | 42% |
| Sodium 1918mg | 80% |
| Potassium 264mg | 8% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.66g | 0% |
| Protein 26.75g | 43% |
