These extraordinary show-off grilled chicken
breasts boast a colorful and delicious fresh basil pesto stuffing.
Recipe from the Blue Ribbon Cooking School, Seattle, Washington.
Barbecue Plank Roasted
Pesto-Stuffed Chicken Breasts
- 2 packaged cedar planks (Western Red Cedar)
- 2 (gallon-sized) zipper lock bags
- 8 cups water - divided use
- 1 1/2 cups salt - divided use
1 1/2 cups granulated sugar - divided use
- 6 chicken breast halves, bone-in and skin
on
Basil Pesto Stuffing (recipe below), or prepared pesto sauce
of choice
Salt and freshly ground black pepper to taste
- Cedar Plank Instructions: Pre-soak cedar
planks according to package directions. Usually, this will involve
soaking boards for a minimum of 2 hours in a bucket or sink of
water.
- In each of two gallon-sized zipper lock
bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup
sugar in each bag of water. Add 3 chicken breasts to each bag
and seal, pressing out as much air as possible. Refrigerate chicken
about 1 1/2 hours.
- Prepare gas or charcoal grill.
- Remove chicken from brine marinade, rinse
well and pat dry with paper towels. Loosen skin of the chicken.
Place 2 tablespoons of basil pesto under the skin of each breast.
Spread pesto around under the skin. Season skin side of chicken
with salt and pepper.
- Place each chicken breast, skin-side-up,
on a pre-soaked piece of cedar. Lay cedar planks on grill rack
and close lid. Cook 30 to 35 minutes until chicken reaches an
internal temperature of 145°F to 150°F (approximately
65°C).
Makes 6 servings.
Basil Pesto Stuffing: In bowl of food processor, place 1/2 cup fresh
basil leaves, 3 tablespoons parsley, 1 clove garlic, 1/3 cup
grated Parmesan cheese, 2 tablespoons butter, 1/4 cup pine nuts,
1 teaspoon salt and 1/2 teaspoon white pepper. Puree pesto ingredients.
With processor running, slowly pour 1/4 cup olive oil into mixture.
Blend until pureed. Refrigerate until needed. Pesto will thicken
when chilled.
To Grill without Planks:
Prepare gas or charcoal grill. Place chicken,
skin-side-up, on grill over medium heat. Cover grill and let
cook 30 to 35 minutes until chicken reaches an internal temperature
of 145°F to 150°F (approximately 65°C).
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
