8 boneless skinless chicken cutlets
2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
1/4 cup pine nuts
1/2 cup olive oil
In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.
Massage pesto into the chicken cutlets and marinate overnight.
Spray a grill with nonstick cooking spray or heat a grill pan. Grill chicken about 4 minutes per side or until desired doneness.
This can be used on chicken and vegetables on skewers. Soak wood skewers for 30 minutes. Cut chicken in 2 inch pieces and marinate in pesto sauce. Add some vegetables like zucchini and cherry tomatoes to coat with the pesto. Put on the skewers, chicken, tomato, chicken, and zucchini. Grill about 3 minutes each side.