Grilled Chicken with Edamame Skordalia

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 half breast (fillet) or 472g

• Garlic

  Raw

  3 clove or 9g

• Lemon juice

  Raw

  2 tbsp or 30g

• Edamame

  Frozen, unprepared

  2 cup or 236g

• Parmesan cheese

  Grated

  1 ¹⁄₁₆ oz or 30g

• Basil

  Fresh

  42 ⅜ leaf, whole or 21g

• Olive oil

  Salad or cooking

  5 ⅓ tbsp or 72g

Directions

1. Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
2. Meanwhile,peel the garlic.Combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
3. Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
4. Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
5. Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

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