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Chicken Margheti

Chicken Margherita

Chicken Margherita combines juicy grilled chicken with melty mozzarella cheese, pesto, and fresh tomatoes for an incredible summer meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

Grilling
  1. 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.
  2. 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.
  3. Rub the chicken with a tablespoon of olive oil, and then season with salt, pepper, and garlic powder.
  4. 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.
  5. Serve with arugula and a drizzle of balsamic glaze.
Stovetop
  1. 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.
  2. Season the chicken on both sides with salt, pepper, and garlic powder.
  3. 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.
  4. 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.
  5. Serve with arugula and a drizzle of balsamic reduction.