Mmm. I think that about covers it.

Milano Chicken

This recipe couldn’t be much simpler. We’ve tried it a couple of times in the oven, and it’s really good, so thought we’d give it a shot on the barbecue. Surprise surprise, it’s better. This possibly qualifies for the least ingredients of any recipe I’ll ever write.

Ingredients

  • Two chicken breasts, preferably free-range. Other joints will be fine, too
  • 2-3 tablespoons good quality basil-based pesto (make your own if possible)
  • 2 tablespoons freshly grated parmesan

Recipe

Remove any skin from the chicken pieces. Using a sharp knife, cut slits about one third deep into the chicken – this means it will cook more quickly, and be more flavourful. Place the chicken pieces in a small bowl.

Mmm. I think that about covers it.
Get the chicken thoroughly covered in the pesto, top and bottom. Now, leave the bowl of chicken in the fridge for at least four hours: this makes a huge difference to the end result.

When you’re ready to cook, sprinkle the top of each chicken piece with parmesan. Place on the barbecue, with the non-parmesan-covered side cooking first. Turn after 5-6 minutes and cook for a further 5-6 minutes. The chicken should look like the picture on the right when done.

Simple, and very delicious. Give it a try!

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