Preparation:
Combine first 6 ingredients in food processor. Add stock as necessary to help blending. Try to attain creamy but not too wet consistency. Fold in sour cream.
Prepare grill.
Brush some pesto onto both sides of chicken and mark on hot grill.
Grill using indirect heat method for about 5-6 minutes per side [internal temperature 165F].
Slice breasts into strips, sprinkle on a little pepper and serve with lemon.
Garnish along with small ramekin of pesto for dipping. |
