Grilled Chicken Breasts Milano -

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Grilled Chicken Breasts Milano

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By Chef Ron Berg

Photo: Cheri Sicard

Posted July 23rd, 2007

Chef Ron Berg is the author of Gunflint Lodge Cookbook: Elegant Northwoods Dining, (1997, University of Minnesota Press)

Gunflint Lodge Cookbook: Elegant Northwoods Dining

Servings:	4
Author Notes:	This recipe was given to me by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where Cheri spent a week long adventure dog sledding ). The lodge serves some incredible gourmet fare in the wilds of northern Minnesota.
Ingredients:	Pesto Dressing: 1/2 cup mayonnaise 3 tablespoons basil pesto 2 tablespoons buttermilk 1 1/2 teaspoons fresh lemon juice salt and freshly ground black pepper to taste Fresh Herb Blend: 2 tablespoons oregano, coarsely chopped 2 tablespoons Italian flat leaf parsley, coarsely chopped 1 1/2 tablespoons fresh basil, coarsely chopped 1 1/2 teaspoons fresh thyme leaves, chopped Quattro Formaggi: a four cheese blend, usually mixture of shredded Mozzarella or Provolone, Parmesan, Romano, and Asiago fresh sliced tomatoes 4 boneless chicken breasts salt pepper
Instructions:	Prepare the Pesto Sauce by combining all ingredients and whisking well. Cover and refrigerate until needed. Bring to room temperature before using. Can be prepared up to 3 days ahead. Combine the fresh herbs in a small bowl. Combine the cheeses in another bowl. Season chicken breasts with salt and pepper and grill over hot coals or in a ridged grill pan until chicken tests done. (May be prepared ahead to this point. Cover and refrigerate until ready to complete recipe.) To Serve: Preheat oven to 450°F. Place grilled breasts in a shallow-sided sheet pan or casserole dish and top each breast with 2 or 3 tomato slices. Sprinkle the herb blend over the tomatoes and top with the quattro formaggi. Bake in oven until cheese is melted. Serve with Pesto Sauce drizzled over the cheese.