Pesto-Marinated Chicken Breasts
Ingredients
- 3 lb boneless, skinless chicken breasts
- 1 (6.2-oz) jar creamy Genovese pesto
- 6 Tbsp olive oil, divided
- 3 Tbsp red wine vinegar
- ½ tsp honey
- 2 lb Yukon Gold potatoes
- 1 pint cherry tomatoes, quartered
- ¼ cup chopped fresh basil
- 1 (8-oz) pkg sliced fresh mozzarella cheese
- 2 Tbsp balsamic glaze
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top resealable bag using the heel of your hand or a meat mallet. Place in a large bowl.
- Whisk together pesto, 4 Tbsp oil, vinegar, and honey in a bowl. Add half of pesto mixture to chicken; stir to coat. Chill at least 4 hours or up to 1 day. Chill remaining pesto mixture.
- Cut potatoes into ½-inch-thick wedges; place in a large saucepan. Cook potato wedges in boiling water to cover 5 minutes or until crisp-tender. Drain well.
- Stir together tomatoes, basil, 2 Tbsp oil, vinegar, and honey in a bowl; let stand while grilling chicken.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Season lightly with salt and pepper. Grill chicken 5 to 6 minutes per side or until done. Top with cheese, and grill 1 minute longer or until cheese is melted.
- Season potatoes lightly with salt and pepper. Grill potato wedges 4 to 5 minutes per side or until tender and browned.
- Divide chicken and potatoes among plates. Spoon tomato mixture over chicken. Drizzle with balsamic glaze. Drizzle potato wedges with remaining pesto mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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