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Recipe of the Week: Grilled Lemon Rosemary Chicken Breast with Oven-Dried Tomato Pesto

By Staff | Jul 9, 2019

Chef Loretta Paganini

Sultry hot weather, afternoon showers and a refreshing dip in the pool, this is summertime in Florida. If you are looking for a simple and simple-to-prepare dish to help you cope with the summer heat, fire up the grill and enjoy this wonderful grill chicken with an Italian flair, paired with oven-dry tomato pesto. Serves six.

2 tablespoons olive oil

3 cloves garlic, peeled and smashed

2 tablespoons rosemary, chopped coarsely

1 tablespoon freshly ground pepper

3 lemons, juiced

6 chicken breasts, boneless and skinless

Combine all ingredients for marinade, mixing well. Coat breasts thoroughly and marinate in the refrigerator for a minimum of two hours.

Allow chicken breasts to sit out at room temperature for 1/2 hour prior to grilling.

Grill breasts 10 minutes each side. Serve with oven dried tomato pesto.

Oven-Dried Tomato Pesto

Wonderful to serve as a sauce on the side with any meat. Makes two cups.

2 cups oven-dried tomatoes

1/2 cup fresh basil

2 cloves garlic, peeled

1/4 cup toasted almonds

1/8 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

Place all ingredients except olive oil into food processor. Pulse (turn machine on and off) for 2 to 3 minutes, or until ingredients are combined. While the machine is running, add olive oil in a slow stream, scraping sides down often with a spatula. Blend until a smooth, creamy paste is formed. Remove pesto from food processor and serve with lemon rosemary chicken.