A delightful twist on the classic pesto chicken, featuring a blend of fresh herbs and a tangy marinade.
Combine the basil, garlic, Parmesan, toasted pine nuts, and lemon juice in a food processor.
Pulse the ingredients to avoid over-processing and maintain a slightly chunky texture.
Slowly add the olive oil while the processor is running until the pesto is smooth.
Drizzle the oil gradually to achieve a creamy consistency.
Reserve half of the pesto for serving and use the other half to coat the chicken breasts.
Massage the pesto into the chicken for even flavor distribution.
Marinate the chicken in the refrigerator for at least 1 hour.
For deeper flavor, marinate overnight.
Preheat the grill to medium heat and cook the chicken for 6-7 minutes on each side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the grilled chicken with the reserved pesto drizzled on top.
Garnish with fresh basil leaves for a vibrant presentation.
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