Grilled Chicken with Pesto sauce | How to make Grilled Chicken with Pesto sauce

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ByChef (Mrs) Reetu Uday Kugaji
Created on 1st Mar 2016
  • Grilled Chicken with Pesto sauce, How to make Grilled Chicken with Pesto sauce
Grilled Chicken with Pesto sauceby Chef (Mrs) Reetu Uday Kugaji
  • Grilled Chicken with Pesto sauce | How to make Grilled Chicken with Pesto sauce (16 likes)

  • 1 review
    Rate It!
  • By Chef (Mrs) Reetu Uday Kugaji
    Created on 1st Mar 2016

About Grilled Chicken with Pesto sauce

Succulent grilled chicken breasts served on a bed of flavoured and mashed potatoes served with Pesto Sauce.

Grilled Chicken with Pesto sauce is an aromatic, flavorful and delicious dish which is very much popular in Italian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Grilled Chicken with Pesto sauce is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Grilled Chicken with Pesto sauce at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Grilled Chicken with Pesto sauce by Chef (Mrs) Reetu Uday Kugaji in step by step with pictures so you can easily learn how to cook the perfect Grilled Chicken with Pesto sauce at your home without any difficulties. Grilled Chicken with Pesto sauce is one of the representative dishes of Italian which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time25mins
  • Serves4People

Video for key ingredients

  • How to make Pesto

Grilled Chicken with Pesto sauce

Ingredients to make Grilled Chicken with Pesto sauce

  • Chicken Breasts, boneless-04 nos. medium sized.
  • Salt-to taste
  • Freshly ground black pepper -01 gm. / to taste
  • Sugar-04 gm.
  • Garlic, peeled and crushed-06 cloves
  • Olive Oil-15 ml / as required for marinating and basting.
  • For Pesto: (Yield -01 cup)
  • Basil- 3 ½ cups.
  • Pine Nuts- Roasted- ¼ th cup / 60 gm.
  • Lemon Juice-15 ml.
  • Lemon Zest (Lemon Peel), grated-01 gm.
  • Extra virgin olive Oil -75 ml.
  • Freshly ground black pepper-04 gm.
  • Salt-To Taste/ 04 gm.
  • Freshly grated Parmesan Cheese- ¼ th cup / 60 gm.
  • For Accompaniments:
  • Extra virgin olive oil- 15 ml
  • Zucchini green, cut into cubes: 01 no.
  • Baby corn cut into halves- 100 gm.
  • Red bell peppers- 01 no.
  • Yellow bell pepper- 01 no
  • Green capsicum- 01 no
  • Salt- to taste
  • Freshly ground black pepper- to taste.
  • For Mashed potatoes:
  • Yukon Gold potatoes, peeled and cut lengthwise into quarters- 500 gm
  • Salt- to taste, to be put in the potatoes while boiling them.
  • Heavy cream- 40 ml.
  • Butter- 30 gm.
  • Milk – 01 tbsp. / as required
  • Salt – to taste
  • Pepper – to taste
  • FOR GARNISH:
  • Green, Red & Yellow bell peppers cut into juliennes and kept in chilled water- ¾ th of each bell pepper.
  • Fresh cream: 40 ml

How to make Grilled Chicken with Pesto sauce

  1. For Grilling Chicken: Heat a grill pan on medium high heat. Lightly oil the grill pan.
  2. Sprinkle the chicken with salt, pepper, sugar, crushed garlic and olive oil. Grill the chicken until cooked through, about 05 minutes per side
  3. For Pesto: Combine the Basil, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse, gradually add the Olive oil, blending until the mixture is creamy. Add salt and pulse.
  4. Pour the pesto in a medium bowl. Stir in the Parmesan. Add salt and pepper to the pesto.
  5. For Mashed Potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
  6. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes.
  7. While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan.
  8. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher.
  9. Then use a wooden spoon to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.
  10. For Serving: In a nonstick pan, stir fry all the accompaniments on a high flame mentioned in the ingredients above in olive oil, season it.
  11. Do not burn the vegetables while stir frying, as it will hamper the beautiful colour of the vegetables. Place the grilled chicken on a bed of mashed potatoes.
  12. Spread the pesto over each piece of chicken, do not cover the beautiful grilled marks on the Chicken Breasts ,drizzle the fresh cream over it and garnish with the Green, Red & Yellow bell pepper juliennes.
  13. Serve hot accompanied with stir fried vegetables.
My Tip: Chef Tips: 01. While marinating the chicken breasts, a little sugar is added as it will give the grilled chicken a rustic brown colour due to caramelization of sugar in the process of grilling. 02. Instead of applying crushed garlic to the chicken breasts, you may apply garlic juice. 03. Basting with olive oil in the chicken is required, so that it does not dry off, as we require juicy and soft chicken breast. 04. Do not add too much of lemon zest (lemon peel) as it will impart a bitter taste to the pesto. 05. You may add ½ a bunch of baby spinach for a little variation in Pesto sauce. 06. You may pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Reviews for Grilled Chicken with Pesto sauce (1)

sharana shan2 years ago
Wowwwwww
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