Serves 2

2 Boneless 8 oz Chicken Breasts

4 Tbs Basil Pesto (see below)

1 tsp Salt

1/2 tsp Pepper

1 1/2 Cups Wild Mushrooms - Crimini, Portabella or Chanterelle, cut into 1" cubes

2 Tbs Olive Oil

1 Tbs Lemon Juice, fresh

1 tsp Garlic, fresh, minced

1 Pre-Soaked Untreated Cedar Planks

PESTO INGREDIENTS

1/2 Cup Basil, fresh, chopped

2 Tbs Parsley, fresh, chopped

1 Tbs Garlic, fresh, minced

1/4 Cup Parmesan Cheese

2 Tbs Butter, salted

1/4 Cup Pinenuts, lightly toasted

1 tsp Salt

1/2 tsp. White Pepper, ground

1/4 Cup Olive Oil

• Place all ingredients into a food processor, blend until pureed. Hold refrigerated until needed.

For Chicken

• Soak cedar planks in cool tap water for 1 - 2 hours before start time.

• Loosen the skin of the chicken but don't remove. Place 2 Tbs of pesto under the skin of each breast. Spread around under the skin.

• Season the meat side of the breasts with half of the salt and pepper.

• Pre-heat the grill to medium heat (approximately 365 degrees).

• Place the chicken breast on the plank skin side down and place on grill for 8-10 minutes. Open grill and remove planks.

• Turn over so the skin side is up.

• Toss the mushrooms in the olive Oil, lemon juice, and the remaining salt and pepper. Until completely coated. Place around the outside of the chicken on the plank.

• Return plank to the grill and roast for 12-16 more minutes or until an internal temperature of 140-150 degrees is achieved.

• Serve.