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Grilled Chicken with Olive Pesto on Peasant Bread
Marinade:
1 clove minced garlic
1 T extra virgin olive oil
1 T Balsamic vinegar
2 Boneless Chicken breasts
Olive Pesto
1/2 cup chopped fresh flat leaf Italian parsley
2 T chopped pitted green olives
1 T capers, drained
1 clove garlic
1/4 tsp finely grated lemon zest
2 T extra virgin olive oil
1 T fresh lemon juice
Salt & pepper, to taste
4 slices Tuscan peasant bread
In a shallow bowl or plastic bag, combine garlic, olive oil, and balsamic vinegar. Add chicken breasts - coat with marinade on all sides. Marinate in refrigerator 2-3 hours
While chicken is marinating, prepare olive pesto by combining parsley, olives, capers, garlic, lemon zest, olive oil, lemon juice, salt & pepper in a food processor. Process until mixture has a coarse texture. Set aside & chill until ready to serve
Preheat grill. Remove chicken from marinade Grill, turning several times until chicken is thoroughly cooked - about 15-20 minutes. Slice grilled chicken. Arrange on sliced bread. Spoon olive pesto over chicken. Top with second slice of read; cut in half. Makes 4 half sandwiches.
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