Grilled Garlic Chicken with Pesto Cream Sauce

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 1 pint Cherry tomatoes
  • 8 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/2 tsp Rosemary

• Condiments

  • 3/4 cup Pesto

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on maebells.com

Description

Ingredients

• For the Garlic Chicken
• 1.5 pounds chicken breast, trimmed
• 1/4 cup olive oil
• 1/4 cup white wine
• 8 cloves garlic, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rosemary
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• For the Pesto Cream Sauce
• 1/3 cup white wine
• 3/4 cup pesto
• 1 pint cherry tomatoes
• 1/2 cup heavy cream
• 1 cup parmesan cheese

Directions

• For the Garlic Chicken
• Combine the olive oil, wine, garlic and spices in a small bowl and stir until combined.
• Place chicken breast in a plastic bag and pour marinade over the chicken. Refrigerate for at least an hour.
• Heat grill to medium heat (about 350 degrees) and grill chicken 3-4 minutes on each side until the chicken has reached an internal temp of 165 degrees.
• For the Pesto Cream Sauce
• Heat a large deep skillet or a medium size sauce pan to medium heat.
• Add the white wine, pesto and tomatoes, let the tomatoes simmer for 5-7 minutes or until the tomatoes begin to burst (very important! once the tomatoes burst they add tons of great flavor).
• Reduce heat to low and stir in cream and parmesan.
• Serve Grilled Garlic Chicken and Pesto Cream Sauce over fresh pasta or rice.