1/2 cup Pesto Sauce
1/4 cup fresh lemon juice
1/2 teaspoon salt
4 (6 to 8 ounce) boneless chicken breasts
The day before serving, mix the pesto with the lemon juice and salt. Pour into an 8 x 8 inch baking dish or medium bowl. Put the breasts in the marinade and toss to coat completely. Cover and refrigerate overnight or for at least 6 hours.
Preheat the oven to 350 F. Place the breasts on a baking sheet and pour the extra marinade over them. Bake for 20 minutes. Serve hot, at room temperature or cold for a picnic.
This marinade is also marvelous on fish fillets. Simply substitute 4 (6 to 8 ounce) halbut fillets. Marinate the fillets for 2 hours. Preheat the oven to 400 F. Place the fillets on a baking sheet, pour on the marinade and bake for 10-15 minutes, depending on the thickness. Cook 3/4 inch fillets for 10 minutes, larger ones for 15 minutes. Serve hot.
Wine Suggestion - Syrah