Grilled Chicken Pesto
For the chicken breasts:
- 1/2 kilo chicken breast fillet
- drizzles of olive oil
- 6 cloves crushed garlic
- juices of 4 dayaps
- Dried rosemary, Italian seasoning, salt, and black pepper
- 3 heaping tablespoons of pesto sauce (or more or less)
- a drizzle of olive oil
- Linguine/spaghetti (cooked)
Marinade chicken breasts in olive oil, dayap juice, rosemary, Italian seasoning, salt, and black pepper for an hour or more.
Pan-grill or charcoal grill the chicken breast fillet until done. Slice into strips or flakes
Heat a tiny amount of olive oil and pesto sauce in a pan and toss cooked spaghetti until well-coated. Shake up some parmesan cheese and toss flaked grilled chicken. :-)
Serve with wine or iced tea!