Grilled Chicken Milano

Note from Cheri: This recipe was given to me by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where I spent a week dog sledding!) . The lodge serves some incredible gourmet food in the wilds of northern Minnesota. Follow this link to learn more about this wonderful resort and more of Ron's recipes.

This is a great dish for summer. A grilled boneless, skinless chicken breast is topped with sliced garden tomatoes, fresh herbs, and melted cheeses then napped with Basil Pesto sauce.

This recipe is even easier to prepare using a covered charcoal grill. Simply arrange the briquets at the sides of the grill as the manufacturer suggests for indirect roasting and light as usual. When the coals are ready, season and grill the breasts over the coals on each side. When the breasts are done move them to the center of the grill between the two beds of coals. Top each breast with tomatoes, herbs and cheese, then cover the grill. Cook until cheese is melted, remove to warm plates and nap with the sauce.

Here's another tip. Leftover pesto sauce makes a delicious salad dressing to toss with your favorite greens.

Follow this for a review of Ron Berg's book "The Gunflint Lodge Cookbook."

Pesto Dressing 1/2 cup mayonnaise 3 T basil pesto 2 T buttermilk (more as needed for consistency) 1 1/2 tsps. fresh lemon juice Salt and freshly ground black pepper to taste Fresh Herb Blend oregano, coarsely chopped 2 T Italian flat leaf parsley, coarsely chopped 1 1/2 T fresh basil, coarsely chopped 1 1/2 tsps. 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 - 6-8 oz. boneless chicken breasts salt pepper

Serves 4 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.