Grilled Chicken With Edamame Skordalia

• 1 16-ounce bag frozen shelled edamame (soybeans)
• 1/2 cup coarsely chopped fresh basil
• 1/3 cup extra-virgin olive oil plus additional for brushing
• 3 garlic cloves, peeled
• 6 tablespoons freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 4 large skinless boneless chicken breast halves

1. Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
2. Meanwhile, 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.
3. 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.
4. 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.
5. Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

fresh basil, extravirgin olive oil, garlic, parmesan cheese, lemon juice, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-edamame-skordalia-242966 (may not work)