Grilled Chicken with Red Pepper Pesto Dip
For the Red Pepper Pesto:
  • One 7 ounce jar of roasted red peppers, drained well
  • ⅓ cup of olive oil
  • 3 Tablespoons of balsamic vinegar
  • ½ Tablespoon of minced garlic
  • ½teaspoon of dry mustard
  • ½ teaspoon ground coriander
  • Pinch of ground cinnamon
  • ½ cup of sliced almonds
  • *Optional ¼ cup of fresh chopped cilantro (my kids don't love this spice, so I usually leave it out)
For the Grilled Chicken:
  • 4 skinless boneless chicken breasts
  • 2-3 Tablespoons olive oil
Prepare the Red Pepper Pesto Dip:
  1. The first step is to lightly toast the almonds. Place almonds onto a sheet of nonstick aluminum foil and place in a toaster oven (or oven) preheated to 350° for 3-5 minutes. Be careful to watch them the whole time- because almonds can quickly go from toasted to burned!
  2. Allow them to cool for a few minutes and then place them in the bowl of your food processor and pulse until finely ground.
  3. And the remaining ingredients to your food processor and blend until puréed.
  4. Season with salt-and-pepper and chill before serving.
Prepare the Grilled Chicken:
  1. Brush the olive oil over the chicken breasts (while they are still on the plate- adding oil while grilling will cause flare-ups!). Grill on medium-high heat until cooked through.
  2. Using a serrated knife, cut into slices and serve with red pepper pesto on the side.
Recipe by MomOf6 at