This Chargrilled Chicken with Basil Pesto is best with:

Fruity Wine Sangria




Pesto Ingredients:

  • 2 cups mixed field greens, packed
  • 1/4 cup fresh basil leaves, packed
  • 3 cloves garlic
  • 3 Tablespoon pine nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil

Chicken Ingredients:

  • 4 small boneless skinless chicken breasts
  • 1 tsp Italian herbs
  • 1 tsp granulated garlic
  • 1 tsp extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese


In a small skillet on medium heat, toast 3 Tbsp pine nuts until lightly browned; about 2 to 3 minutes.  In a food processor fitted with a metal blade add garlic and process on high for about 3 seconds.  Add pine nuts, parmesan cheese, mixed greens, basil, and blend while slowly adding the olive oil, stopping once to scrape down sides of container.  Salt and pepper to taste.  Set aside, or refrigerate (up to 1 week) or freeze until ready to use.  Makes about 1 cup pesto.

Heat 1 tsp oil in a large non-stick skillet over medium high heat.  Evenly sprinkle both sides of chicken with Italian herbs and granulated garlic.  Lightly salt and pepper.  Cook chicken in skillet on both sides until lightly browned and no longer pink in the middle.  Place on cutting board and let rest for 5 minutes before slicing.

Divide sliced chicken breast into four serves and plate up sprinkle with Parmesan cheese. Take 1/2 cup of pesto and place on top of chicken. Alternatively place pesto in a bowl for people to add themselves.