Pesto-rubbed chicken
From “Saveur: The New Classics Cookbook,” an instant classic
if there ever was one. From the first appetizer recipe for baked feta to the
last, there are enough prospects in this one to keep me busy for quite some
time. I let my subscription lapse a few years ago amid the need to cut back,
but I do like me a good Saveur recipe now and again.
Ingredients
2 bone-in, skin-on chicken breasts
5 tablespoons pesto, divided
Method
Loosen skin on one side of each breast. Spread 1½ tablespoons
pesto under the skin of each half. Sprinkle all sides with salt and pepper. Place on a hot grill, skin-side down. Grill,
covered, for about 25 minutes or until done, flipping once. Spread a tablespoon
of remaining pesto over each breast and cook for another 5 minutes.
Rating: Super
simple, but super tasty. The pesto keeps the chicken breasts moist.
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