Chicken and Pesto with Yogurt

Instructions

• Prepare marinade by mixing Barilla Pesto Rosso with yogurt and cayenne pepper.  Tear or roughly chop the basil leaves and add them to the marinade, mixing gently.
• Add the chicken, cover and leave to marinate for 1 or 2 hours in the refrigerator.  The marinade may be prepared the day before if you prefer.
• Preheat barbecue and cook over a low flame with the hood down, turning occasionally, for 8 – 10 minutes.

Serve immediately with a fresh green salad.