Grilled Chicken with Pesto & Marinated Tomatoes
Rushton Waltchack
’For I know the plans I have for you,’ declares the Lord, ’plans for welfare and not for calamity to give you a future and a hope.’ Jeremiah 29:11
ingredients
- 4 Skinless, boneless chicken breasts
- 2/3 C. Pesto
- 3 T. fresh lemon juice
- 4 ripe plum tomatoes
- 3 T. olive oil
- 1.5 tsp. red wine vinegar
- 1 clove garlic, minced
- 1 generous tsp. Dijon mustard
- 2 T. Chopped fresh basil
- Salt & Pepper
directions
- 1
Pound the chicken breasts to flatten slightly to an even thickness. Combine pesto with 2 T. Lemon juice and rub over the chicken.
- 2
Cut each tomato in half and gently remove the seeds with your finger. Coarsely chop the tomatoes and put in a bowl. In a small bowl, combine the oil, vinegar, garlic, mustard, basil, remaining 1 T. lemon juice, 1 tsp. salt and generous amount of pepper. Pour over the tomatoes and combine well.
- 3
Remove chicken from pesto, shaking to remove excess marinade. Grill the chicken. To serve, put chicken on plate and top with tomato mixture.
notes
Prep earlier in the day. Make the tomato mixture the night before. Serve over angel hair pasta.
Source: Rushton Waltchack
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