Shelly's Recipe

CHICKEN BREASTS WITH SUN-DRIED TOMATO PESTO

Category: Poultry I

4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
1/2 cup fresh basil leaves, plus a few for garnishing (about 1 large bunch)
2 tbsp olive oil
Salt and pepper, to taste
12 sun-dried tomatoes, soaked in warm water for 30 minutes
1 tbsp pine nuts and grated Parmesan cheese
1 clove garlic
Pinch sugar
3 tbsp chicken broth

In a resealable bag, combine vinegar, 1/4 cup basil leaves, 1 tbsp olive oil, salt and pepper. Add chicken. Seal bag and turn over a few times until chicken is evenly coated. (Can marinade up to 24 hours.)

Sun-dried Tomato Pesto: Combine tomatoes, nuts garlic and remaining basil leaves in a food processor. Process until mixture is finely ground. Add cheese, remaining oil, sugar chicken broth and pepper. Process a few more seconds to combine. (This can be prepared in advance and store din the refrigerator for up to 5 days.)

Spray grill with cooking spray and grill chicken on each side until it is cook through, about 6 minutes per side. Serve each chicken breast with a dollop of sun-dried tomato pesto and garnish with basil leaves. Serves 4