Grilled chicken breasts with creamy basil sauce

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PREP TIME

15 min

Makes

8 to 10 servings

* PLUS Grilling Time: 12 minutes

Ingredients

8 skinless, boneless chicken breasts
1 1/2 tsp olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
3/4 cup light mayonnaise
1/4 cup light sour cream
2 garlic cloves , minced
1 bunch fresh basil , or cilantro
3/4 cup freshly grated parmesan
2 plum tomatoes
1 to 2 tbsp milk

Instructions

Lightly oil grill and preheat barbecue to medium-high. Brush both sides of chicken breasts with oil, then sprinkle with a total of 1/2 teaspoon (2 mL) each salt and pepper. Place on barbecue and grill with lid closed until chicken feels springy when pressed, from 5 to 6 minutes per side. Remove from grill.
Meanwhile, place mayonnaise, sour cream and garlic in a small bowl. Coarsely chop basil. You should have about 2 cups (500 mL). Stir 1-1/2 cups (375 mL) basil into mayonnaise along with Parmesan and 1/2 teaspoon (2 mL) pepper. Cut tomatoes in half lengthwise and squeeze out seeds. Dice into 1/4-inch (0.5-cm) cubes. Stir into mayonnaise. If mixture is too thick, thin by stirring in 1 to 2 tablespoons (15 to 30 mL) milk.
To serve, arrange whole breasts on a platter and mound sauce in centre. Or slice chicken into thin strips, then arrange on a platter. Drizzle with sauce. Sprinkle chicken with remaining 1/2 cup (125 mL) basil.

Nutrition (per serving)

Calories
233,
Protein
29.7 g,
Carbohydrates
3.8 g,
Fat
10.4 g,
Sodium
438 mg.

The beauty of this recipe is that the chicken doesn’t have to be served hot. You can prepare it a day ahead, refrigerate, then serve as part of a cold buffet, drizzled with creamy Parmesan sauce. Or enjoy the chicken hot off the grill.

Make ahead

Grill chicken up to a day before serving. Refrigerate, covered. Prepare sauce up to a day ahead but don’t add basil. Refrigerate. Stir in basil just before serving.

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