Directions

• Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water. In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours.
• Prepare gas or charcoal grill.
• Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto (recipe below) under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper.
• Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 - 35 minutes until chicken reaches an internal temperature of 145° - 150° F.
• To grill without planks:Prepare gas or charcoal grill. Place chicken, skin-side-up, on grill over medium heat. Cover grill and let cook 30 - 35 minutes until chicken reaches an internal temperature of 145° - 150° F.
• Basil Pesto Stuffing:In bowl of food processor, place 1/2 cup fresh basil leaves, 3 tablespoons parsley, 1 clove garlic, 1/3 cup grated Parmesan cheese, 2 tablespoons butter, 1/4 cup pine nuts, 1 teaspoon salt and 1/2 teaspoon white pepper. Puree pesto ingredients. With processor running, slowly pour 1/4 cup olive oil into mixture. Blend until pureed. Refrigerate until needed. Pesto will thicken when chilled.