6 boneless, skinless chicken breasts
2 T pesto
1 c Italian dressing
1. In a large baggie, add pesto and Italian dressing. Whisk together. Add chicken, cover with marinade, and refrigerate for at least 30 minutes [or up to 8 hours].
2. Preheat your grill to medium-high heat. Let the chicken sit at room temperature for 15 minutes before grilling. Place chicken on the grill and cook 6 minutes each side, or until juices run clear.
3. Let grilled chicken rest 5 minutes, covered, before slicing and serving.
(Cook's note: I buy jars of Pesto sauce at Aldi's. It's inexpensive and a quick fix for pasta, rotisserie chicken, etc.)
Free Recipe provided by: Vickie's Recipes © 2025
https://www.vickiesrecipes.com/: