Ingredients For The Chicken:

4 boneless skinless chicken breasts

1 cup of Paesanol extra virgin olive oil

1 tsp of onion salt

1 tsp dried oregano

½ tsp smoked paprika

1 tsp cumin

¼ tsp black pepper

¼ cup of balsamic vinegar

5 crushed garlic cloves

4 sprigs of fresh Thyme

Juice of ½ of a lemon

Pint of cherry tomatoes

1 avocado

5 baby corns




Put all of the ingredients except the tomatoes, avocado and corn  in a ziplock bag and marinate for several hours or overnight in the refrigerator.  Grill and slice  about a quarter inch thick.  


Pistachio Pesto



4 garlic cloves

Handful of parsley chopped 

½ cup of shelled pistachios

8 dried apricots cut into bite sized pieces

EVOO-I used Pasanol

Zest of 1 lemon



In a food processor combine the lemon  zest, garlic cloves, chopped parsley, pistachios, apricots and a fair amount of olive oil ( enough to bind into a paste), salt and pepper.  Mix until it becomes similar to a pesto sauce but a little more coarse in texture.   Note this pesto will last for weeks in the refrigerator in an airtight container.  


Assemble all ingredients, the chicken, the tomatoes, avocado and the corn on a platter.  Spread the Pistachio Pesto over the chicken. Drizzle with a little EVOO adding a little salt to your liking.  Serve with a side of our delicious homemade Herb Roasted Olives.

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