This was originally a recipe for a sandwich. But, I am really not eating much bread now that I am g/f and have found this recipe is still DELICIOUS just as a chicken breast and not on the bread! So, I decided to repost the recipe for all of you to enjoy with us! It’s super easy as well. We had it with a caprese salad and some grilled broccolini (grilled with butter, sea salt, and pepper in tinfoil packets).
*The only ingredient you really need to check out is the prepared pesto – just read the label to make sure the ingredients are all ‘safe’. Not all have desirable ingredients in them. Or, to be really safe, make it yourself. I never have but I understand it is not too hard to do.
Pesto Chicken with Havarti and Caramelized Onions
4 chicken breasts
4-6 Tbsp. basil pesto
2 small yellow onions, thinly sliced
1 Tbsp. grapeseed or coconut oil
sliced sliced havarti cheese
Place chicken breasts in a large freezer bag and seal. Pound with a kitchen mallet (or in my case because I don’t have one, I use my rolling pin) until thin. Add the pesto to your bag and marinate for 4-6 hours.
In a small skillet, heat oil over medium high heat. Add the onions and a little bit of salt and saute for about 15 minutes or until caramelized.
Heat a grill to medium high heat. Remove chicken breasts from the bag and grill for about 4 minutes per side or until cooked through. Serve chicken topped with a slice of Havarti and some caramelized onions.
Husband Rating: 9 out of 10