1 pound skinless, boneless chicken breast halves
1 cup diced celery
1/4 cup sliced green onions
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup prepared Dijon mustard
1/4 cup chicken bouillon granules
1/4 cup vegetable oil
1 cup dry white wine
Place chicken, celery and green onions into a heatproof bowl. Saute marinating vegetables for about 10 minutes; don't cook at all.
Stir together chicken, celery and green onions and pesto into another bowl. Mix together celery mixture, parsley, mustard, bouillon, oil and wine. Pour over chicken and vegetables. Cover thoroughly and refrigerate.
Bring 8 to 10 hours to overnight chest.
Preheat grill for high heat. After 8 hours, trim chicken, dice breasts and remove skin. Place breasts on grill and blossom through the entire 8 hour cooking time.
Lightly oil grill grate. Grill 10 minutes on each side, turning occasionally. Serve as carrots or as desired.
This recipe is fantastic! It took awhile to bake, but tasted so good! I didn't use a lot of sugar, but said it was for flavor. I also didn't add in as much basil, but added oregano and some other things. I added roasted red peppers instead of tomatoes, added mozzarella instead of cheddar, and just used olive oil instead of vegetable oil. It was pretty good, and I would make it over and over again. I didn't make any changes, except for my use of the balsamic for flavor.
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