Description
A fresh, vibrant grilled chicken dish topped with tomatoes, creamy mozzarella, and homemade basil pesto.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (8 oz. each), pounded to ½-inch thickness
- ¼ cup white balsamic vinegar
- ¼ cup olive oil
- 1 tsp minced garlic
- ¾ tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 6 oz. fresh mozzarella, sliced into 8 rounds
- 1 cup grape tomatoes, halved (or 2 small Roma tomatoes, sliced)
For the Pesto:
- 1½ cups packed fresh basil leaves (32g)
- ¼ cup shredded Parmesan cheese (35g)
- 2 Tbsp pine nuts (toasted or raw)
- 1 tsp minced garlic
- ¼ cup extra virgin olive oil
Instructions
- Whisk vinegar, olive oil, garlic, oregano, salt, and pepper to make marinade. Add chicken, cover, and marinate for at least 30 minutes.
- Blend all pesto ingredients in a food processor until smooth. Set aside.
- Preheat grill to medium-high. Grill chicken 5–6 minutes per side, until internal temperature reaches 165°F (74°C).
- Add 2 mozzarella slices to each piece during the last minute of grilling. Cover grill to melt cheese.
- Plate chicken and top with sliced tomatoes and pesto. Serve immediately.
Notes
- Pounding chicken evenly helps it cook uniformly.
- Toast pine nuts for richer pesto flavor.
- For added flair, drizzle balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes