Cook This! with Shereen: Grilled Chicken with Hazelnut Pesto

Grilled Chicken


i can seriously eat this everyday. Gilt free! Grilled chicken – healthy. Basil, hazelnuts, lemons and extra virgin olive oil – healthy, healthy, healthy and more healthy. Good fats, bright and flavorful, keeping you satisfied. Perfect for lunch or dinner paired with a glass of chardonnay. Cheers! I hope you enjoy this weeks episode of Cook This! (video link)

prep ahead tip: place prepared pesto in portions into airtight freezer containers. Place a piece of plastic wrap directly on top of the pesto (smothering the air, to keep the vibrant green color). Can freeze up to 3 months. Thaw at room temperature before serving.

for more ‘Cook This! with Shereen’, check out: herehere and here.

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Grilled Chicken with Hazelnut Pesto

Prep Time: 12 minutes

Cook Time: 9 minutes

4 hours

Yield: pesto makes: 1 1/2 cups

serves: 4

Grilled Chicken with Hazelnut Pesto

© Tweet and Eats. 2014. All Rights Reserved.


    for the chicken:
  • 1 1/4 pound boneless, skinless organic chicken breasts
  • 5 large garlic cloves - finely minced
  • 3/4 cup olive oil
  • kosher salt / fresh finely ground black pepper
  • for the pesto:
  • 1/3 cup chopped hazelnuts - toasted
  • zest and juice of 1 freshly squeezed lemon (about 3 tablespoons juice) - divided
  • 4 cups packed basil leaves
  • 3 garlic cloves - ruffly chopped
  • 1 cup good-quality extra virgin olive oil


for the chicken:

place the chicken in a large zipper storage bag. Using the flat side of a meat mallet, pound thick end of the chicken until the entire breast is evenly thick. {1/2 - 3/4-inch thick}

add garlic and oil. Push out the air and zip bag to close. Gently massage chicken to evenly incorporate garlic and oil. Refrigerate to marinade, 2 - 6 hours.

for the pesto:

in the food processor fitted with the blade attachment, purée hazelnuts, lemon juice, basil and garlic while slowly pouring the oil through the feed tube until combined. Scrapping down the sides, periodically. Season with 1 teaspoon salt and 4 turns on the pepper mill. Pulse to combine. {Note: To store, place in an airtight container with plastic wrap directly on top of the pesto. Keep at room temperature up to 4 hours. If storing in the refrigerator, remove to room temperature 1 hour before serving}.

{To freeze: divide serving portions into airtight freezer safe containers with plastic wrap directly on top of the pesto. Can freeze up to 3 months. Thaw at room temperature}.

heat grill or cast iron grill pan over medium - high heat until fully heated.

remove chicken to a plate. Season with 1 teaspoon salt and 6 turns on the pepper mill on both sides. Grill chicken 4 - 4 1/2 minutes on each side until cooked through and juicy. Remove to a plate to rest 5 minutes. Slice on an angle into 1/4-inch strips. Divide among 4 plates. Serve with desired amount of pesto on top.


marinade time: 2 - 4 hours

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