Marinated Pesto Chicken

1. 1

   Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.

2. 2

   Gradually add the olive oil, with the processor still running, and process until smooth.

3. 3

   Reserve 3/4 cup of the pesto.

4. 4

   Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.

5. 5

   Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.

6. 6

   Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.

* Per serving · 4 servings · Values may vary.

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