Grilled Chicken Breast Umbria

  • 6 each chicken breast, boneless, & skinless
  • 1 C umbria olive oil
  • 1/3 C pesto, your favorite recipe or store bought
  • 1/4 C white wine
  • 3 med. zucchini, sliced 12
  • 1 large onion, sliced thickly
  • 2 red bell peppers, cored and quartered
  • 3 tsp. butter
  • 6, 1 oz. slices of fontiago cheese

Combine the oil, pesto, and the wine.  Over a medium, hot grill, dip the chicken in the oil bath and place on the grill.  Grill 4 to 5 minutes on each side.

While the chicken is cooking, dip the onion, peppers and zucchini in the oil bath and grill until done.

For service: remove the grilled vegetable from the heat and coarsely chop, then chop the butter.  Top each chicken breast with a slice of cheese and the grilled vegetables.