Pesto-Parmesan Crusted Grilled Chicken

Ingredients

• 0.5 cup basil pesto 
• 33 oz skin-on chicken breasts bone-in
• 1 teaspoon garlic finely chopped
• 1 tablespoon olive oil 
• 0.5 cup panko bread crumbs 
• 3 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• grill

Directions

1. Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant.
2. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted.
3. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
4. Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture.
5. Sprinkle with salt and pepper.
6. Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170F).