Grilled Chicken Margherita
User Reviews
5
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Grilled Chicken Margherita
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Marinated, lightly charred chicken breasts with gorgeous grill marks are blanketed with melty mozzarella, vibrantly green basil pesto, and highlighted with a glistening crowning finish of fresh tomatoes atop. A delicious Italian inspired recipe!
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Ingredients
- 4 (8 oz. each) chicken breast pounded to an even thickness about 1/2-inch, boneless, skinless
- 1/4 cup white balsamic vinegar
- 1/4 cup olive oil
- 1 tsp minced garlic
- 3/4 tsp oregano dried
- 1 tsp salt
- 1 tsp black pepper ground
- 6 oz. mozzarella cheese cut into 8 slices, fresh
- 1 cup grape tomato halved or sliced, or 2 small roma tomatoes, sliced
Pesto**
- 1 1/2 cup packed (32g) basil fresh leaves
- 1/4 cup (35g) Parmesan Cheese finely shredded
- 2 Tbsp pine nuts (toasted or raw)
- 1 tsp minced garlic
- 1/4 cup extra virgin olive oil
Instructions
- In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
- Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.
- Transfer to fridge and let marinate 1 to 6 hours.
- Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto.
- Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already.
- Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer.
- Spoon pesto over each chicken breast then top with tomatoes.
Notes
- *Dark balsamic vinegar may also be used if you can't find white balsamic vinegar.
- **You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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