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Grilled Chicken with Pesto sauce

Chef (Mrs) Reetu Uday Kugaji
10 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Grilled Chicken with Pesto sauce RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Italian
  • Stir fry
  • Grilling
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. chicken Breasts, boneless-04 nos. medium sized.
  2. Salt-to taste
  3. Freshly ground black pepper -01 gm. / to taste
  4. Sugar-04 gm.
  5. Garlic, peeled and crushed-06 cloves
  6. olive Oil-15 ml / as required for marinating and basting.
  7. For Pesto: (Yield -01 cup)
  8. Basil- 3 ½ cups.
  9. Pine Nuts- Roasted- ¼ th cup / 60 gm.
  10. lemon Juice-15 ml.
  11. lemon Zest (lemon Peel), grated-01 gm.
  12. Extra virgin olive Oil -75 ml.
  13. Freshly ground black pepper-04 gm.
  14. Salt-To Taste/ 04 gm.
  15. Freshly grated Parmesan Cheese- ¼ th cup / 60 gm.
  16. For Accompaniments:
  17. Extra virgin olive oil- 15 ml
  18. Zucchini green, cut into cubes: 01 no.
  19. Baby corn cut into halves- 100 gm.
  20. Red bell peppers- 01 no.
  21. Yellow bell pepper- 01 no
  22. Green capsicum- 01 no
  23. Salt- to taste
  24. Freshly ground black pepper- to taste.
  25. For Mashed potatoes:
  26. Yukon Gold potatoes, peeled and cut lengthwise into quarters- 500 gm
  27. Salt- to taste, to be put in the potatoes while boiling them.
  28. Heavy cream- 40 ml.
  29. Butter- 30 gm.
  30. Milk – 01 tbsp. / as required
  31. salt – to taste
  32. pepper – to taste
  34. Green, Red & Yellow bell peppers cut into juliennes and kept in chilled water- ¾ th of each bell pepper.
  35. Fresh cream: 40 ml


  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.

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sharana shan
sharana shan   Mar-01-2016


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