Grilled Chicken Margherita
Description
This summer-ready grilled chicken margherita dish combines grilled chicken breasts with pesto, fresh mozzarella cheese, and cherry tomatoes for tons of Italian-inspired flavor.
Ingredients
•
4 (6 ounce) skinless, boneless chicken breasts
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
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1 clove garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1 cup halved cherry tomatoes
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4 fresh basil leaves, minced
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1 teaspoon lemon juice
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salt and freshly ground black pepper to taste
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4 slices mozzarella cheese
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1/4 cup basil pesto
Directions
1
Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
2
Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
3
Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
4
Preheat an outdoor grill for medium heat; lightly oil the grate.
5
Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.