Grilled Chicken with Mint-Almond Pesto
Recipe and photo by Leslie Dabney
Grilled Chicken with Mint-Almond Pesto
- Yield: Serves 4
Description
Add mint almond pesto to your kitchen repertoire with this easy and flavorful grilled chicken dish by Leslie Dabney @vineyardmomliving.com
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- 4 tablespoons extra virgin olive, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup fresh mint leaves
- 1 1/2 cup fresh flat leaf parsley
- 1/4 cup blanched almonds, toasted
- 1 garlic clove, minced
- 2 1/2 tablespoons fresh lemon juice
- 1/4 cup water
Instructions
Preheat the grill or grill pan to 400°F.
Drizzle 2 tablespoons olive oil evenly over both sides of the chicken breasts, then season all sides with salt and pepper.
Once the grill or grill pan has reached temperature, add the chicken and cook until browned. This will take 4-6 minutes.
Flip the chicken and grill for another 4-5 minutes. The internal temperature of the chicken should read 165°F with a meat thermometer. Place chicken on a plate, cover with foil, and allow to rest as you make the pesto.
In a blender or food processor, combine mint, parsley, almonds, garlic, lemon juice, water, and a pinch of salt. While the processor is running, drizzle in remaining 2 tablespoons of olive oil. Puree until the mixture is smooth. Add a tablespoon or 2 of water if needed. Serve over chicken.
Pesto can be stored for up to a week in the refrigerator if covered with a layer of oil on the top of the pesto and properly sealed.
Wine Pairing Suggestions:
3 Steve’s Winery 2023 Rosé and Longevity Wines 2023 Pinot Blanc, Vintner Select
- Category: Entree
