Grilled Chicken with Basil Pesto

Grilled Chicken with Basil Pesto

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 large (8 oz. each) boneless, skinless chicken breast halves, rinsed and patted dry, tenderloins removed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Salt
  • Cracked black pepper
  • 1/4 cup Traditional Basil Pesto

Directions

  1. Slice each chicken breast horizontally to form 4 thin chicken filets.
  2. Drizzle chicken with lime juice and sprinkle with salt and pepper; let stand 10 to 15 minutes.
  3. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  4. Oil grill grates with vegetable oil to prevent sticking.
  5. Brush chicken with olive oil; place on grill.
  6. Grill 1 1/2 minutes or until grill marks form.
  7. Using tongs, rotate chicken 90° to make crosshatch grill marks. Grill 1 1/2 minutes or until second grill marks form.
  8. Turn chicken. Grill 2 minutes longer or until chicken is cooked through and registers 165°F with an instant read thermometer.
  9. Spread 1 tablespoon Traditional Basil Pesto over chicken and serve.

Serves: 4

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