Grilled Pesto Chicken from the Freezer and Pantry

1. 1

   Coat the thawed chicken breasts in the olive oil and season both sides with salt and pepper.

2. 2

   On a grill pan over high heat, place the chicken breasts and allow to cook until the bottom of the breasts have nice brown grill marks (about 3-4 minutes).

3. 3

   Turn over the chicken breasts and top each with one tablespoon pesto, turning the heat down to low.

4. 4

   (Don't get the pesto too close to the edges or it will slide off.)

5. 5

   Loosely cover the top of the pan with a piece of tin foil and allow to cook for about 5-7 minutes, or until no longer pink inside.

6. 6

   Remove chicken from pan and place on a plate, covering with foil (seal down the sides).

7. 7

   Allow to rest under foil for 3-4 to let juices redistribute.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.