Grilled Pesto Chicken Breasts

Pesto has a long history in the Italian region of Liguria, where basil grows well along the coast and cooks have been pounding it with garlic, pine nuts, hard cheese and olive oil for generations. The traditional version used a mortar and pestle, which is where the name comes from. Store-bought pesto works just as well here, and it gives the chicken a bright, herby coat without any extra work on a busy evening.

The main thing to know about this chicken is that thin pieces cook fast and dry out fast too. Coat them in the pesto just before they go on the grill, and let any extra sauce drip off first. That thin layer of oil and cheese helps the outside brown and keeps the meat moist. Chicken breasts are a lean cut, so a quick rest on the plate before slicing lets the juices settle back in.

Leftovers are worth planning for. Sliced cold chicken is lovely tucked into a wrap with a little spinach, or piled over greens with a squeeze of lemon. It also keeps well in the fridge for a couple of days in a sealed container. If you want to stretch the meal, Oven Roasted Squash with Oregano makes an easy side. The squash roasts alongside the chicken on a second pan, and its mild sweetness and herbs sit nicely next to the basil.

For a lighter plate with some color, Fresh Tomato Platter with Balsamic Drizzle is hard to beat in summer. Ripe tomatoes, a pinch of salt and a little balsamic bring out their sweetness, and the acid cuts through the richness of the pesto. A few torn leaves of basil on top tie the whole plate together.

If you have a bit more time, lay the chicken over a bed of warm grains or a simple salad. Either way, the pesto does most of the flavoring, so keep the sides plain and fresh and let the basil be the star.