INGREDIENTS
2 pounds boneless, skinless chicken breasts
1 cup pesto (storebought or homemade)
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon sugar
DIRECTIONS
1-Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
2-Refrigerate for at least 2 hours or up to 12 hours.
3-Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
3-Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.
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