Grilled Chicken with Sundried Tomato Pesto on SF Sourdough Bread

Grilled Chicken with Sundried Tomato Pesto on SF Sourdough Bread

Today my mind toiled over how to prepare the chicken breast I put in the refrigerator to thaw. Finally on the drive home it came to me.

I started by heating up my gas grill. Then, I pounded the breast to about ½” thick. I could see right away that the size of the breast would now be too unwieldy to manage on the grill. So, I cut it into two more manageable pieces and discarded the rest. (Actually, I put the remaining pieces into a zip top bag which will sit in the fridge until the meat turns green then I will throw it away. Thanks Mom.) I contemplated dried Italian seasoning but then conceded that it would probably just burn over the intense heat on the grill. I simply seasoned both sides with freshly ground sea salt and pepper and proceeded to the grill.

I generously lubricated the grill with olive oil and placed the chicken on the grate. I had just enough time to prepare the sundried tomato pesto. (I normally eschew products from jars that I can make from scratch but my neighbor turned me on to California brand.) I put about 4 tablespoons in a small dish and nuked it for a few seconds. This got the pesto nice and gooey and easy to spread.

After only 2 minutes the breasts were ready to turn. After turning I put a generous schmere of the pesto on the chicken. Then I hurried inside to get my bread and cheese ready. I sliced two pieces of real San Francisco sourdough about ¼” thick. I also sliced some mozzarella cheese. I lubed the bread with olive oil and hurried outside. After all, no amount of pesto will save an overcooked chicken.

The breasts were shuffled off to the cool side of the grill to rest and the bread went oil side down on the grill. I returned to the kitchen and this where things could’ve gone to hell. Being the ADHD kid that I am, I got distracted by the icky chicken goo on the counter. Death to Chicken Goo! When I returned to my bread it was a little more al carbon than I wanted. It only takes a second to go from golden brown and delicious to ugly blackened and malicious. Irritated, I put the cheese and chicken on the bread, transferred it to a plate and went to the kitchen. I let the whole thing have a flavor commingling moment while I finished tidying the kitchen.

The results were amazing. The chicken was perfectly moist and delicious. The amount of pesto was just right; it wasn’t brassy or overpowering as it can sometimes be. Most of the subtle flavors I love about SF sourdough were lost but the slight char was most certainly a happy accident. The sugars in the bread caramelized and created sweet undertones that complemented the chicken nicely. The cheese brought everything together. Mozzarella is a very mild cheese and anything else would have competed for flavor. Let me note that I got a little carried away with the oil which left the bread a bit greasy. Next time I’ll know better.

When I had finished the sandwich, I realized hadn’t even touched my drink and I forgot to get the chips I had set out. I guess it was good. Next time I hope I will think to take a photo. It looked as good as it tasted.