Pesto Marinated Chicken Breasts with Grilled Asparagus and Artichoke Spread on Toast

By á-2128

Ingredients

• Pesto Marinated Chicken Breasts:
• 1 c packed, fresh basil leaves
• 2 garlic cloves
• 1/2 c pine nuts
• 1/2 c Parmesan cheese, freshly grated
• 3/4 t salt
• 1/4 t black pepper, freshly ground
• 1/3 c extra virgin olive oil
• 4 boneless, skinless chicken breast halves
• Juice of 1/2 lemon
• Pinch of salt
• Grilled Asapragus with Sun-Dried Tomato Vinaigrette
• 1 lbs. asparagus (the thinner the better)
• 6 T olive oil
• 2-3 T balsamic vinegar
• 1 T minced sun-dried tomatoes
• 1/2 T minced garlic
• Salt and freshly ground black pepper to taste
• Artichoke Spread on Garlic Toast
• 1 loaf (1 lb.) French bread cut in 3/4" to 1" slices
• olive oil
• 3 garlic cloves
• 1 can (14 ozs.) artichoke hearts, drained
• 3 T mayonnaise
• 1 T fresh lemon juice
• 1 T mkinced Italian parsley (flat leaf)
• 2 T freshly grated Parmesan Cheese
• 2 T chopped prosciutto
• Pinch of salt and couple grinds of pepper

Details

Servings 4

Preparation

Step 1

Chicken:
In a food processor place the basil, garlic and pine nuts. Process into a paste. Add Parmesan, salt and pepper and pulse to mix. While food processor is running, slowly pur in the olive oil and process until well combined. Place chicken in container with lid. Add 1/2 c of the pesto, the lemon juice and salt. Cover and shake gently to coat. Marinate for at least 6 hours or overnight.

Preheat oven to 350F or heat grill. Place chicken on baking sheet. Pour marinade on top and bake for 20 minutes.

Asparagus:
Prepare asparagus by rinsing and snapping off tough, thick ends. Let dry.
In a small bowl with a whisk, combine olive oil, vinegar, sun-dried tomatoes, garlic, salt and pepper. Place asaparagus in container with lid. Pour marinade over all and shake gently to coat. Let marinate at room temperature for 30 minutes. Place grate on medium hot grill with lid closed for 5 minutes.
Place asparagus on grate with tongs, shaking off excess oil before putting on grill. (They should be coated but not dripping a lot of oil onto the hot coals.) Cook 3-4minutes with the lid closed. Turn over and cook another 3-4 minutes depending on heat and thickness of asparagus. The asparagus should be tender-crisp when done and brown on one side. Remove asparagusfrom grill and return to marinade.

Artichoke Spread:
Preheat broiler and lightly coat bread slices with olive oil. Place oil side up in a broiler and toast until edges are brown. When bread is cooled lightly rub one side with cut sides of two garlic cloves.
Place remaining garlic clove in food processor with artichoke hearts, mayo, lemon juice, parsley, Parmesan, prosciutto, salt and pepper. Pulse six times, then let processor run for 45 seconds or so until mixture is smooth Let mixture rest for 30 minutes to develop flavors before serving.