TV Dinner: Lemon-Scented Grilled Chicken With Pistachio & Mint Pesto

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It's a quick and easy dish with a different take on pesto.

Click on the picture to see how Chef Chris Manning puts it together.

Check out the recipe below.


Lemon-Scented Grilled Chicken With Pistachio And Mint Pesto

For the chicken

2 6-ounce skinless, boneless chicken breasts
1 lemon, thinly sliced
1/2 teaspoon each salt and black pepper
1 tablespoon olive oil

Combine all the above ingredients in a gallon-size food storage bag and marinate overnight. Grill chicken to 165 degrees internal temperature and serve with pesto recipe below.


For the pesto

1/2 cup packed, fresh mint leaves
1/2 cup packed, fresh parsley
3 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup shucked pistachios
1/2 teaspoon each salt and black pepper
1/2 cup extra virgin olive oil

Put the first six ingredients in a food processor. Pulse until finely chopped. With food processor running, slowly stream olive oil into the mixture.

Use the pesto to top the the grilled chicken or to toss with hot pasta and serves the chicken sliced on top of the pasta.
Monday, November 24, 2014
, Watertown, NY

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