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