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