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Lemon Chicken Breasts with Spinach Basil Pesto, Roma Tomatoes and Brie on Grilled Garlic Bread

These lemon marinated chicken breasts are a great addition to any barbecue but when paired with homemade pesto, tomatoes and Brie these elevate the ordinary chicken sandwich to an elegant meal. 

Course Appetizer, Main Course
Cuisine American
Servings 6 people

Ingredients

  • For the chicken:
  • 6 boneless and skinless chicken breasts
  • 2 tablespoons finely minced garlic
  • 2 lemons juiced and the peels grated
  • 1/3 cup olive oil
  • 3 teaspoons Penzey’s Northwoods seasoning or ½ teaspoon each of salt, paprika, thyme and rosemary
  • For the pesto:
  • 2 tablespoons garlic finely chopped
  • 5 ounces baby spinach
  • 4 ounces fresh basil leaves
  • 1/3 cup pine nuts
  • 1/3 cup plus 2 tablespoons Parmesan cheese
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 tablespoon water
  • For the Grilled Chicken Sandwiches:
  • ½ cup olive oil
  • 3 tablespoons garlic
  • 6 large slices bread such as a round sourdough boule or Italian round
  • 10 Roma tomatoes sliced into 5 slices
  • 12 large slices Brie with the rind removed

Instructions

  1. Marinated Chicken
  2. In a plastic bag with a zip closure, mix all of the ingredients except chicken until well combined. Add the chicken and marinate overnight in the refrigerator.

  3. Spinach and Basil Pesto

  4. In a Vitamix or food processor process the garlic just until it turns into a paste. Add all of the other ingredients and blend for about 30 seconds. Remove the top and stir the mixture so that it blends evenly. Taste for salt and add more to taste.
  5. Grilled Chicken Sandwiches
  6. Heat a gas or charcoal grill to a medium high heat. Grill the chicken breasts for 5 minutes on the first side and 4 minutes on the other. Check to see that they are 165 degrees at their thickest point. Remove from the grill, cover with aluminum foil and set aside while grilling the bread.
  7. Cover a baking sheet large enough to hold the six slices of bread with parchment paper.
  8. Preheat oven to 375 degrees.
  9. Combine the olive oil and garlic in a small bowl. Brush the bread slices on both sides with the garlic oil. Place the six slices of bread on the grill . Grill the slices until golden brown. This will take only about a minute or two . Place bread on the baking sheet.
  10. Slice the chicken breasts horizontally into medium thick slices.
  11. Spread about 2 tablespoons of pesto on each slice of grilled garlic bread. Cover each slice of bread with the slices of chicken breast and the tomato slices. Cover the sandwiches with Brie.
  12. When ready to serve the sandwiches, put them in the oven for 5-6 minutes just until the cheese is melted.