Giglio With Chicken & Asparagus Recipe
Chopped wood grilled chicken, roasted yellow pepper, tomato basil relish and pesto crème.
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Ingredients
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Chicken and Asparagus
Roasted Yellow Pepper and Tomato Basil Relish
Pesto Crème
Method
Chicken and Asparagus
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper on both sides.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest.
- 3
Roasted Yellow Pepper and Tomato Basil Relish
- 4
Roast the Yellow Pepper
Preheat the oven to 450°F (232°C). Place the whole yellow bell pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred. Remove from the oven, cover with foil, and let it steam for 10 minutes, then peel off the skin and dice.
- 5
Make the Relish
In a bowl, combine the diced roasted yellow pepper, diced tomatoes, chopped basil, minced garlic, balsamic vinegar, salt, and black pepper. Mix well and set aside.
Pesto Crème
- 6
Prepare the Pesto Crème
In a saucepan over medium heat, combine heavy cream and pesto. Stir continuously until heated through, then add the grated Parmesan cheese. Season with salt and black pepper to taste. Stir until the cheese is melted and the mixture is smooth.