Grilled Chicken Pesto with Polenta
Grilled chicken pesto served with creamy polenta, combining marinated chicken with a rich basil pesto and smooth polenta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 750 | Grams |
| Basil Leaves (fresh) | 2 | Bunch |
| Parmesan Cheese (grated) | 100 | Grams |
| Pine Nuts (toasted) | 50 | Grams |
| Garlic (minced) | 2 | Clove |
| Extra Virgin Olive Oil | 120 | Milliliters |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Polenta (instant) | 250 | Grams |
| Whole Milk | 500 | Milliliters |
| Water | 500 | Milliliters |
| Butter (unsalted) | 50 | Grams |
Instructions
- In a food processor, combine basil leaves, parmesan cheese, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the pesto is smooth. Set aside.
- Season the chicken breasts with salt and black pepper. Coat with half of the prepared pesto.
- Preheat a grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked.
- In a saucepan, bring water and whole milk to a simmer. Gradually whisk in the polenta.
- Cook the polenta, stirring frequently, for about 5 minutes until thickened. Stir in butter and season with salt.
- Serve the grilled chicken over the creamy polenta, drizzling with the remaining pesto.
Prep
- Thaw chicken breasts if frozen.
Kitchen equipment
Food ProcessorGrill