About a month ago I made some pesto and I've had it covered with olive oil in the fridge and trying to find new ways to use it besides a bowl of pasta (although it is one of my favorites!) This time I took 2 bone in and skin on chicken breasts and loosened the skin a little with my fingers to make a pocket. Then I took about 2 tablespoons of the pesto - if you don't have any fresh, you can try some store bought - and spread it under the skin. I then spread a little extra olive oil all over the chicken and s&p. On a low heat grill we roasted it for about 25 min. I think you could also easily just roast skin side up in the oven. It turned out very moist and flavorful. My side dishes were garlic mashed potatoes drizzled with olive oil and my "vegetable bin succotash" I had a couple sweet peppers, a shallot, an ear of corn and a couple baby zucchini. In a saute pan I put a little olive oil and then sauteed the chopped zucchini on high heat til just browned then set aside. In the same pan I added the peppers and shallot and cooked until tender. Lastly I cut the corn off the cob and added it to the pan and cooked just a couple more min. Add back the zukes s&p to taste and sprinkled with some fresh basil. YUM.
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