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Boneless chicken breast
-halve; skin on
Olive oil
Dry white wine
Salt
Pepper
Garlic cloves
Pesto
Marinate boned chicken breasts (with skin) in olive oil and dry white wine,
plus salt and pepper to taste. Set aside an hour.
Mix several cloves chopped garlic into a little pesto, and stuff beneath
the skin. Cook over medium-hot coals until chicken is just opaque and
lightly marked from grill, 4 minutes per side.
Notes: SF Chronicle 5/13/98
Yields
1 Servings
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