4 Servings 25 min Cook
4 Half breast (fillet) Chicken Breast
3 Clove Garlic
2 Tbsp Lemon Juice
2 Cup Edamame
6 Tbsp Parmesan Cheese
4 Tbsp, chopped Basil
1/3 Cup Olive Oil
Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes.
Drain, reserving 1 cup cooking liquid for skordalia.
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.
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.
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.
Spoon warm or room-temperature skordalia onto 4 plates.
Top with chicken.
