Grilled Chicken Strips With Cilantro Pesto Sauce

Course : Grilling
Serves: 1
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1 tablespoon lemon juice -- fresh
1 bunch cilantro -- stems and leaves
1 bunch parsley -- leaves and stems
1 teaspoon fine ground black pepper
2 tablespoons garlic chopped
2 teaspoons soy sauce
1 Cup chicken stock for blending
4 ounces non-fat sour cream -- drained
30 ounces chicken breasts -- skinless -- boneless
1 teaspoon pepper
1 medium lemon

Preparation / Directions:

Combine first 6 ingredients in food processor. Add stock as necessary to help blending. Try to attain creamy but not too wet consistency. Fold in sour cream. Prepare grill. Brush some pesto onto both sides of chicken and mark on hot grill. Grill using indirect heat method for about 5-6 minutes per side [internal temperature 165F]. Slice breasts into strips, sprinkle on a little pepper and serve with lemon. Garnish along with small ramekin of pesto for dipping.

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