Pesto-Parmesan Crusted Grilled Chicken

By kscribner

Prep Time: 45 min
Total Time: 45 min
Makes: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon finely chopped garlic
• 1/2 cup Progresso® panko bread crumbs
• 1/2 cup basil pesto
• 3 tablespoons grated Parmesan cheese
• 4 bone-in skin-on chicken breasts (8.25 oz each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.

2. Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.

3. Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).