Serves: 4
Total Calories: 256

FOR THE PESTO:
1 clove garlic (small), crushed
1 cup loosely packed fresh basil leaves
3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped sun-dried tomatoes (oil-packed)
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

FOR THE RUB:
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper

2 boneless skinless chicken breast halves, , about 6 ounces each
extra-virgin olive oil

1 baguette French bread
2 to 3 ounces fresh goat cheese
2 cups , lightly packed trimmed arugula
1/2 thinly sliced red onion

TO MAKE THE PESTO: In a food processor with the motor running, drop in the garlic clove and process. Scrape down the sides of the bowl and add the basil, olive oil, sun-dried tomatoes, pine nuts, and pepper and process to form a loose paste. Transfer to a small bowl. Stir in the cheese and set aside. (Pesto can be refrigerated, covered, for as long as 24 hours. Bring to room temperature before serving.)

TO MAKE THE RUB: In a small bowl mix together the rub ingredients. Spread the rub over both sides of the chicken breasts. Cover with plastic wrap and refrigerate for 4 to 6 hours.

Wipe most of the rub off the breasts with paper towels. Lightly brush or spray with olive oil. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill. Slice on the bias into 1/2-inch strips.

Cut the baguette lengthwise down the middle. Spread one half of the baguette with the pesto and the other half with the goat cheese, and layer the chicken, arugula, and red onion in between. Cut the baguette into four equal sections. Serve at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 256
Calories from Fat: 155

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Poultry
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Artichoke-Stuffed Chicken Breasts
Beer Can Chicken
Brandied-Orange Cornish Game Hens
Butterflied Thai Chicken
Buttermilk Herbed Chicken Thighs
Cajun Chicken Thighs
Carolina Pulled Barbecue Chicken
Chicken Breasts With Tapenade
Chicken On A Stick With An Asian Dip
Chicken Penne
Chicken Under Bricks
Citrus-Avocado Chicken Breasts
Classic Barbecued Chicken Breasts
Classic Grilled Turkey
Cranberry-Orange Brined Smoked Turkey
Delicious Turkey Gravy
Far Eastern Chicken Legs
Firehouse Turkey
Game Hens With Sage-Rice Stuffing
Greek Garlic Chicken
Grilled Chicken Tacos
Halved Chicken With Mustard Marinade
Hickory-Smoked Turkey Legs
Honey-Lime Glazed Cornish Game Hens
Honey-Mustard Chicken Breasts
Italian Chicken Kabobs
Jalapeño-Peach Turkey Breast
Kingston Jerk Chicken
Lemongrass Chicken Breasts
Margarita Chicken Breasts
Mariachi Chicken Legs
Mesquite-Roasted Chicken
Mike's Chicken Kabobs
Oktoberfest Brined Chicken
Orange-Pine Nut Chicken Breasts
Pacific Rim Chicken Thighs
Perfect Partner Bread Stuffing
Pollo Diablo
Rotisserie Game Hens With Nectarine Chutney
Saffron-Orange Rotisserie Chicken
Sage, Orange, And Clove Rotisserie Turkey
Sake-Marinated Chicken Legs
Shiitake Chicken Bowl
Tandoori-Style Chicken
Tequila-Orange Chicken Breasts
Teriyaki Chicken Burgers
The Ultimate Summer Sandwich
Three-Lemon Chicken
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Turkey Kabobs With Greek Salad
Turkey Marsala
Turkey Paillards With Summer Fruit Salsa
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