Pesto-Stuffed Grilled Chicken
Rella
ingredients
- 3 cloves garlic, unpeeled
- 1 cup mint leaves
- 1/2 cup blanched almonds
- 1/4 cup olive oil
- Salt and pepper
- 8 chicken thighs
- 1 loaf Italian bread, cut on an angle into 8 pieces
directions
- 1
Preheat grill or grill pan to medium high. Heat a small, heavy skillet over medium heat. Add the garlic and cook, tossing occasionally, until golden, about 7 minutes; discard the skins. Using a food processor, combine 1 clove garlic, the mint, almonds, and 3 tbsp olive oil, season with salt.
- 2
Using your fingers, spread the pesto under the skin of each chicken thigh. Season the highs with salt and pepper. Grill, turning once until cooked through, about 35 minutes.
- 3
Meanwhile, in a small bowl, mash the remaining 2 cloves garlic with 1/8 tsp salt; stir in the remaining 1 tbsp olive oil. Brush the garlic mixture onto the bread slices and grill garlic side down until toasted. Service each thigh on a piece of toast.
Source: Rachel Ray
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