These moist and tender chicken breasts are wonderfully aromatic and have a beautiful herb flavor!
Recipe of the Week
Sage Pesto and Rosemary Grilled Chicken Breasts
4 boneless, skinless chicken breasts
1/4 cup fresh chives, minced
1/4 cup fresh thyme leaves, minced
1/4 cup fresh sage leaves, minced
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon zested lemon rind
4 fresh sprigs of rosemary
Combine chives, thyme, sage, mustard, lemon juice, olive oil, and lemon zest into a bowl, and stir well.
Place the chicken in a large Ziplock bag. Reserve 1/2 cup of pesto mixture and add remainder to the bag with the chicken. Massage bag to thoroughly coat the chicken, squeeze excess air from bag and seal. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to medium high heat. Place chicken breast halves, skin-side down, on the cleaned and oiled grill rack and grill for 6 to 7 minutes, Turn and baste with reserved pesto mixture and place the rosemary sprigs on top. Cook for an additional 6 to 7 minutes, or until done and juices run clear. Test with meat thermometer to determine if done, looking for 165 degrees.