Recipe: Grilled Chicken with Basil-Walnut Sauce (food processor, serves 2)

GRILLED CHICKEN WITH BASIL-WALNUT SAUCE

FOR THE CHICKEN:
2 boneless, skinless chicken breast cutlets
Coarse kosher salt, freshly ground black pepper
Grated zest of 1 lemon
Olive oil

FOR THE BASIL-WALNUT SAUCE:
1/4 cup basil leaves, packed
1 tablespoon walnut pieces
1/8 teaspoon salt
Ground black pepper
1 1/2 tablespoons extra-virgin olive oil

Place the chicken on a plate. Sprinkle both sides with salt, pepper and lemon zest. Brush with olive oil. Let marinate while preparing sauce.

In the bowl of a small* food processor, combine the basil, walnuts, 1/8 teaspoon salt and a generous amount of pepper. Process until finely ground. With the machine running, gradually add 1 1/2 tablespoons olive oil. Taste the sauce and adjust seasoning.

Prepare a grill for direct-heat grilling over high heat. Add the chicken, cover and cook as desired, 3-4 minutes per side, depending on thickness.

Transfer chicken to a warmed plated. Top with basil sauce and serve.

*Note: If you are using a large food processor, you may need to double the basil sauce ingredients to get it to grind properly. Use any leftover basil sauce for pasta or seafood.

Makes 2 servings
Source: Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd