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Roast Chicken with Red Pesto Sauce
INGREDIENTS:
(1) Teaspoon olive oil
(2) Large cloves garlic, minced or passed through a garlic
press
(1) 16-Ounce can Italian plum tomatoes in puree
1/2 Cup sun-dried tomatoes (packed in olive oil), drained,
chopped. Reserve 1/4 cup oil
(4) Chicken breast
Salt and pepper to taste
OR: One 16-Ounce container of your favorite fresh pesto sauce
Makes 4 Servings
STEPS:
Follow grill planking instructions.
Heat the olive oil and garlic in a sauté pan over
medium heat until lightly golden. Chop the tomatoes and
add, with puree, to the pan. Simmer uncovered for 15 minutes.
Remove from the heat. Add the sun-dried tomatoes. Transfer
the tomato mixture to a blender or food processor. Puree
while carefully adding the oil from the sun dried tomatoes.
Season with salt and pepper. Place the chicken breasts onto
the grill plank. Spoon the pesto over each. Grill for 50
to 60 minutes or until done.
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