Chicken Margherita
Chicken Margherita combines juicy grilled chicken with melty mozzarella cheese, pesto, and fresh tomatoes for an incredible summer meal!
Ingredients
- 1 tablespoon olive oil plus additional vegetable oil if grilling
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- 4 boneless skinless chicken breasts
- ½ cup basil pesto
- 6 ounces fresh mozzarella cheese sliced
- Balsamic reduction or glaze
Instructions
Grilling
- Preheat the grill to 400°F. Dip a paper towel in a bowl of vegetable oil and use a pair of tongs to oil the grill grates.
- Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about ¾ inch thick.
- Rub the chicken with a tablespoon of olive oil, and then season with salt, pepper, and garlic powder.
- Place the chicken on the grill and grill for 5 minutes, then flip. Grill for two minutes, then open the grill and top each chicken breast with a tablespoon of pesto, followed by the mozzarella slices and a second scoop of pesto. Cover the grill and continue to grill for another 2-3 few minutes, or until the cheese is melted and chicken registers 165°F.
- Serve with arugula and a drizzle of balsamic glaze.
Stovetop
- Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about ¾ inch thick.
- Season the chicken on both sides with salt, pepper, and garlic powder.
- Heat a tablespoon of olive oil over medium heat. Add the chicken to the pan and cook for about 4 minutes or until well-browned.
- Flip the chicken over and cook for another 2 minutes, then add a scoop of pesto, mozzarella slices, and another scoop of pesto. Cover the pan and continue to cook another 2 minutes, or until the cheese is melted and chicken registers 165°F.
- Serve with arugula and a drizzle of balsamic reduction.
Tried this recipe?Let us know how it was!