tag:blogger.com,1999:blog-4359622143289188630.post312902418749298272..comments2023-11-03T06:00:41.469-07:00Comments on What's for Meat?: Pesto Chicken Two WaysBechttp://www.blogger.com/profile/09792495645886204937noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4359622143289188630.post-29750052815573307452013-04-13T14:58:35.838-07:002013-04-13T14:58:35.838-07:00I'm glad to know it turned out good in the ove...I'm glad to know it turned out good in the oven . . . hope that you get some warmer spring weather soon!Bechttps://www.blogger.com/profile/09792495645886204937noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-63109808257319097372013-04-13T14:58:06.541-07:002013-04-13T14:58:06.541-07:00I haven't used those in a little while . . . i...I haven't used those in a little while . . . if they're not as thick as pesto, you might not need to add the broth. I think their "simmer sauces" are fine without additional liquid. Let me know if you try it!Bechttps://www.blogger.com/profile/09792495645886204937noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-88257931945456197922013-04-13T11:48:52.589-07:002013-04-13T11:48:52.589-07:00Just an update: I marinated my chicken as suggest...Just an update: I marinated my chicken as suggested here, but it turned out that the weather was just too nasty to grill, so I just put it in a baking dish at 350 for 30 minutes. The chicken came out fine, nice and tender. I would like to try it on the grill, though, to get that extra flavor. Maybe sometime when it's not 40 and blowing powerful prairie winds directly at my grill!!Carol and Doughttps://www.blogger.com/profile/11888450500658326708noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-45356582390016863382013-04-12T13:51:20.494-07:002013-04-12T13:51:20.494-07:00How would this work with one of the TJ marsala sau...How would this work with one of the TJ marsala sauces? Would you make any tweaks? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-10619410561968842382013-04-11T19:44:34.799-07:002013-04-11T19:44:34.799-07:00That's exactly what I'd do! The "dis...That's exactly what I'd do! The "discard" part is more referring to the fact that you're not going to baste with it or try to reuse the old marinade :)Bechttps://www.blogger.com/profile/09792495645886204937noreply@blogger.comtag:blogger.com,1999:blog-4359622143289188630.post-54055171188745863752013-04-11T18:30:28.603-07:002013-04-11T18:30:28.603-07:00Hmmm. Now you've got me thinking. I was plan...Hmmm. Now you've got me thinking. I was planning to grill chicken breasts tomorrow for dinner and I have about 1/2 c. pesto in the freezer. Would you just put it in a bag with the chicken, squeeze it to spread it around, and then take it out and grill it as you normally would after a couple of hours? My pesto is fairly thick, so the whole "discard the pesto" might not happen other than with the juices of the chicken. I'll give it a try!<br />Carol and Doughttps://www.blogger.com/profile/11888450500658326708noreply@blogger.com