Grilled Chicken Margherita
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Grilled Chicken Margherita

1. Skinless, boneless chicken breasts - 4 (6 ounce)
2. Olive oil - ¼ cup
3. Balsamic Vinegar - 2 tablespoons
4. Garlic, minced - 1 clove
5. Italian seasoning - 1 teaspoon
6. Salt - ½ teaspoon
7. Halved cherry tomatoes - 1 cup
8. Fresh basil leaves, minced - 4
9. Lemon juice - 1 teaspoon
10. Salt and freshly ground black pepper to taste - 1 teaspoon
11. Mozzarella cheese - 4 slices
12. Basil pesto - ¼ cup

How to cook deliciously - Grilled Chicken Margherita

1. Stage

Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.

2. Stage

Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.

3. Stage

Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.

4. Stage

Preheat an outdoor grill for medium heat; lightly oil the grate.

5. Stage

Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.