Grilled marinated chicken topped with melted mozzarella pesto and cherry tomatoes makes a delicious summer meal Serve with rice or angel hair pasta
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 30 mins
Ingredients
Instructions
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.
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.
Combine cherry tomatoes
basil
lemon juice
salt
and pepper in a small bowl.
Preheat an outdoor grill for medium heat; lightly oil the grate.
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.
Cook's Note:
If you are worried about tomatoes falling through the grill grates
place chicken on a sheet of foil or in a disposable foil pan before adding toppings.