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[Ryan Martis]

Asian Pesto Grilled Chicken on Soy Wilted Greens

Perfect for indoor grilling, and because it uses pre-marinated chicken breasts. This recipe gets an additional Oriental twist from a sauteed salad of Asian greens. Edamane beans, the Japanese name for soybeans, are dark green in color and are available frozen year-round.

4 teriyaki flavored, pre-marinated chicken breast halves
1 cup packed cilantro leaves
4 scallions (green onions)
2 cloves garlic
1/4 cup soy sauce
4 teaspoons sesame oil, divided use
1/4 teaspoon pepper
6 cups bok choy, sliced
1 cup edamane, shelled
1 tablespoon rice vinegar

1. Place cilantro leaves, scallions, garlic, soy sauce, 2 teaspoons sesame oil and pepper in blender. Whirl until smooth. Remove 2 tablespoons sauce; set aside.
2. Prepare gas or charcoal grill. Place chicken on grill and cook until almost done, about 3 minutes per side. Brush both sides of chicken liberally with pesto sauce; finish cooking, about one more minute per side.
3. In large, non-stick skillet over high heat, warm remaining 2 teaspoons sesame oil. Add bok choy and edamane; sauté until wilted. Stir in vinegar and reserved 2 tablespoons soy pesto sauce.
4. To serve, divide greens among 4 plates. Place chicken breast on each.

Makes 4 servings.

Nutritional Analysis, Per Serving: 266 calories; 35 g protein; 10 g carbohydrate; 10 g fat; 2 g saturated fat.

Recipe provided courtesy of the National Chicken Council. Used with permission.