INGREDIENTS :

8 oz. whole chicken breasts, boned and skinned

1 Tbsp. pine nuts

1 cup fresh basil leaves (or substitute with ¾ c. fresh parsley and 2 Tbsp. dried basil leaves)

2 Tbsp. parmesan cheese

¼ cup Gallo Pure Olive Oil

2 large cloves garlic

¼ tsp. ground white pepper

2 Tbsp. Unico Sundried Tomatoes - Whole & Julienne Cut (packed in oil), drained and chopped

salt to taste / clarified butter

PREPARATION: Heat grill. FOR PESTO: Place pinenuts, basil, parmesan, olive oil, garlic, and pepper in food processor or blender container; cover, and process or blend until ingredients are chopped fine. Fold in sun – dried tomatoes with wooden spoon. Add salt to taste. Brush chicken breasts with clarified butter. Grill 4" above heat source, until done, about 5 minutes, basting with butter as necessary.

To serve, place chicken on plate with a dollop of SUN – DRIED TOMATO PESTO.

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