Pork Chops...covered with Pesto....modified

Today is day two of my George Forman experience. And what better way to hone my Forman Grill skills than by modifying my "Pork Chops covered with Pesto" recipe?

So ingredients: chicken breasts (remember, it's a MODIFIED recipe), olive oil, salt and pepper, and italian dressing (I like Wishbone's version)

1) Marinate the chicken breasts in italian dressing and place it in the fridge for 3 hours. An hour and a half later, flip the chicken breasts onto their other side.

2) Afterwards, remove the breasts from the fridge. Then, remove them from the plastic bag. Scatter them across the aluminum foil, and then blot the breasts to remove excess liquids ;). This is one of those few moments where it's ok to really get handsy with breasts.

3) Once you've finished blotting the chicken breasts, then evenly scatter them along the foil. Then, drizzle some olive oil over the breasts, sprinkle them with salt and pepper, then massage them into the chicken. By the time you're done with this dish, you will be an expert with breasts.

4) Afterwards, add a dolop of pesto onto the the breasts and spread them evenly across the chicken. You can do this with either a brush or just a regular spoon.

5) Then, preheat the Forman Grill onto its medium heat setting. Once it's done preheating, then place the chicken breasts onto the grill for between 11-13 minutes. I only cooked them for 11 minutes because these breasts were thin.

6) Dunzo. The dish is complete. Here's my dinner for tonight:

* Steam fresh pasta with mixed vegetables lightly tossed in garlic butter sauce, sauteed Romaine lettuce, and my pesto-infused chicken breasts.

Yummy!