Grilled chicken and parsley-walnut pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Parsley leaves; cleaned and dry |
| ¼ | cup | Extra-virgin olive oil |
| 2 | Garlic cloves; peeled | |
| ½ | cup | Shelled walnuts |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly-ground black pepper |
| ½ | cup | Mayonnaise |
| ¼ | cup | Grated Parmesan cheese |
| 1 | pounds | Chicken breast with wing bone and skin |
| Intact | ||
| 2 | tablespoons | Vegetable oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Wash the parsley well and dry with paper toweling. Put the parsley into the bowl of a food processor and add the olive oil. Process by pulsing until the parsley begins to puree. Add the garlic, nuts, salt and pepper and process until a smooth sauce is achieved. Add the mayonnaise and Parmesan cheese and pulse for 20 seconds to combine before pouring into serving container. Keep refrigerated. Preheat an outdoor or indoor grill or a grill pan on the stove. Brush the chicken with oil and season with salt and pepper and grill over medium-high heat until fully cooked. Serve with the parsley pesto mayonnaise. Serve with roasted tomatoes and grilled vegetables. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B22 broadcast 05-15-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-20-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.