Grilled Chicken with Edamame Skordalia

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 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

  Shredded

  6 tbsp or 30g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

Directions

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

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