Instructions -
Make the Basil-Garlic Paste: In a blender, food processor, or mortar, mash the basil, garlic, and pepper together, and stir in just enough oil to make a paste. Smear the paste all over the chicken breasts and refrigerate, tightly wrapped, for up to 12 hours or let sit at room temperature for up to 1 hour. Bring the chicken to room temperature before grilling.
Prepare the grill for combination grilling-roasting at medium-high heat (350 F.) add hardwood chips or chunks
Sear the breasts over direct heat: bone-in, skin-on breasts for 7 to 10 minutes, boneless, skinless breasts for 5 to 6 minutes, turning a few times, until grill-marked and browned. Move to a cooler or unheated part of the grill and continue cooking, covered, until done: bone-in breasts for another 10 to 15 minutes, boneless breasts for 5 to 10 minutes more. Take the breast off the grill at 155 F. and let rest for 5 to 10 minutes. Chicken is done when the juices run clear and no pink is showing at the center.
Make the Basil-Garlic Oil: Puree all the ingredients in a blender or food processor.
Toss the green beans lightly in the Basil-Garlic Oil, reserving the excess oil, and grill them over direct heat on a perforated grid or in a grill basket, turning often, for 5 to 6 minutes until tender yet still crunchy. Do not overcook.
Arrange the green beans on a platter with the cherry tomatoes and basil leaves on top. Sprinkle with salt and pepper. Arrange the chicken breasts around the beans and spoon the remaining Basil-Garlic Oil over the vegetables and chicken, Serve with a chilled Pinot Grigio from northern Italy or Oregon.
  Health & Beauty Dept.