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Grilled Chicken Margherita

 

Grilled Chicken Margherita

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!
¿ªÔÆÌåÓýs:?4
Prep20minutes?minutes
Cook10minutes?minutes
Marinating1hour?hour
Ready in:?1hour?hour?30minutes?minutes

Ingredients

  • 4?(8 oz. each)?boneless skinless chicken breasts,?pounded to an even thickness about 1/2-inch
  • 1/4?cup?white balsamic vinegar*
  • 1/4?cup?olive oil
  • 1?tsp minced?garlic
  • 3/4?tsp?dried oregano
  • 1?tsp?salt
  • 1?tsp?ground black pepper
  • 6?oz.?fresh mozzarella,?cut into 8 slices
  • 1?cup?grape tomatoes,?halved or sliced, or 2 small roma tomatoes, sliced

Pesto**

  • 1 1/2?cup packed (32g)?fresh basil leaves
  • 1/4?cup (35g)?finely shredded parmesan cheese
  • 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¡ãF 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.?

Source: Cooking Classy

~~~~~
Rhonda in MO

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