As Prepared by Chef Diana Greer, Charles B Mitchell Vineyards
6 Boneless, Skinless Chicken Breasts
1 Cup Rhone Style Red Wine (Charles Mitchell Vineyards Cotes du Cosumnes)
For Cilantro Pesto:
2 Cups Olive Oil
1 Bunch Cilantro
4 Cloves Fresh Garlic
Juice of one Lime
1 Tbsp. Balsamic Vinegar
2 Tbsp. Pumpkin seeds, Roasted and Salted
½ tsp. Oregano
¼ tsp. Salt
¼ tsp. Pepper
Combine all ingredients in food processor until thoroughly processed.
Remove half of the pesto from food processor and reserve. Add the wine to the remaining pesto and process again. Use this mixture to marinate the chicken breasts for 4-6 hours.
On BBQ Grill, over medium-high heat, grill chicken breasts for approximately 4-6 minutes on each side. Heat the reserved pesto and place over the top of the chicken. This dish is great served alone or over pasta which is tossed in with the cilantro pesto. Garnish with a sprig of cilantro, a slice of lime and a few pumpkin seeds.