Wild Pesto Chicken
Ingredients
- 6 chicken breasts
- ⅓ cup macadamia nuts
- 3 cloves garlic
- ⅓ cup olive oil
- ½ teaspoon salt
- ¾ cup deer heart greens, chopped
- ⅓ cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Fire up the grill. On a large cutting board, butterfly chicken breasts. In a food processor, combine macadamia nuts, garlic cloves, olive oil, and salt, and process. Add chopped deer heart greens and parmesan cheese and blend into a smooth pesto. Reserve half of the pesto for plating and set aside. Salt and pepper chicken to taste. Cover each chicken breast with pesto and roll up. Place chicken on the grill, pesto side up. Cook halfway through, about 3—6 minutes, depending on the thickness of chicken. Flip over and spoon on remaining pesto. Once chicken is thoroughly cooked, remove from the grill and let rest for 5 minutes. Garnish with reserved pesto. Enjoy!
