Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.
Pesto chicken breasts
4 bone-in, skin-on chicken breast halves
1 jar prepared pesto
Extra-virgin olive oil
Freshly ground black pepper to taste
Preheat the grill with all the burners on high for 10 minutes with the lid down. While the grill is preheating, wash the chicken under cold running water and pat dry with paper towels. Lift the skin from one end of a breast; using your fingers, separate the skin from the breast meat, but do not remove it. Spread a tablespoon or so of the pesto in an even layer between the skin and the meat. Repeat with the remaining breasts and pesto. Rub the surface of the chicken with olive oil and sprinkle with pepper.
Once the grill is hot, turn off the center burner and turn the other burners to medium. Place the chicken, skin side up, over the center burner, close the lid, and cook until opaque all the way through but still juicy, 25 to 35 minutes, turning pieces every 15 minutes. Serve hot off the grill. Makes 4 servings.
From New Gas Grill Gourmet by A. Cort Sinnes.
