Grilled Chicken with Pesto & Marinated Tomatoes

Grilled Chicken with Pesto & Marinated Tomatoes
Photo by Scott Phillips


  • 1 generous tsp. Dijon mustard
  • 3 Tbs. fresh lemon juice
  • 1-½ tsp. red-wine vinegar
  • 4 ripe plum tomatoes, cored
  • 3 Tbs. extra-virgin olive oil; more for brushing
  • 4 large skinless, boneless chicken breast halves
  • 1 clove garlic, minced
  • + 3 more ingredients
    • 2/3 cup homemade or store-bought basil pesto
    • 2 Tbs. chopped fresh basil (or a mix of cilantro, basil, and flat-leaf parsley)
    • Kosher salt and freshly ground black pepper

Heat a gas grill to high. Butterfly the chicken breasts by making a horizontal cut through the center of the thickest long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness....

View full recipe at Fine Cooking


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