Grilled Chicken Margherita Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
4
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Calories
661 kcal
-
Course
Main Course, Dinner
Grilled Chicken Margherita Recipe
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This delicious Grilled Chicken Margherita Recipe is loaded with fontina, pesto, and balsamic tomatoes, making it the perfect summer dish.
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Ingredients
- 3 tablespoons Balsamic reduction
- ½ pesto recipe
- 4 8 to 10 ounce each boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1 ½ cups shredded fontina cheese
- 1 1/2 cups cherry tomatoes sliced in half
- coarse salt and freshly cracked pepper to taste
Instructions
- Make the balsamic reduction and chill it in the refrigerator.
- Prepare the pesto and briefly set it aside.
- Lightly pound the chicken breasts between plastic wrap or parchment paper. The goal is to help tenderize it, which requires about 6-8 pounds per side.
- Pat the chicken dry on both sides with paper towels on a platter or sheet tray.
- Drizzle the chicken with olive oil and rub it in on both sides.
- Season the chicken well on both sides with salt and pepper.
- Place the chicken onto a pre-heated hot grill (450° to 500°) and cook for 5 to 7 minutes per side or until grill marks are formed and the chicken is cooked throughout.
- Remove the chicken and place them on a sheet tray or in a cast-iron skillet.
- Sprinkle the shredded cheese evenly over the top of the chicken and place under a pre-heated broiler on a middle rack for 3 to 5 minutes or until the cheese is melted and slightly starting to brown.
- Remove the chicken and drizzle the pesto over each cheesy chicken breast.
- In a medium-sized bowl mix together the sliced cherry tomatoes with 2 to 3 tablespoons of balsamic reduction.
- Add the tomatoes to the top of the chicken and pesto.
- Serve the chicken as is or with a garnish of extra cheese.
Notes
- Make-Ahead: This is meant to be eaten as soon as it’s done cooking. However, keep it warm in a pan covered in the oven at low temperatures (<200°) for up to 30 minutes.
- How to Store: This will cover the refrigerator for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as needed and let it thaw in the refrigerator for one day before reheating it.
- How to Reheat: To reheat it, place it back in a large frying pan, cover it, and cook it in the oven for 10 to 15 minutes at 350°.
- If you don’t have a grill or are preparing this in the off-season, you can also pan-sear the chicken.
- Patting the chicken dry will help adhere to the oil and make it easy to release from the grill. Moisture is always the enemy of browning food.
- You may have some pesto leftover.
Nutrition Information
Show Details
Calories
661kcal
(33%)
Carbohydrates
5g
(2%)
Protein
73g
(146%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
0.04g
Cholesterol
239mg
(80%)
Sodium
735mg
(31%)
Potassium
1.216mg
(0%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
813IU
(16%)
Vitamin C
16mg
(18%)
Calcium
296mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 5g | 2% |
| Protein | 73g | 146% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 239mg | 80% |
| Sodium | 735mg | 31% |
| Potassium | 1.216mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 296mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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