Chicken Margherita
INGREDIENTS
1 tbsp olive oil, plus additional vegetable oil if grilling
1 tsp Kosher salt
1/2 tsp black pepper
3/4 tsp garlic powder
4 boneless skinless chicken breasts
1/2 cup basil pesto
6 ounces fresh mozzarella cheese, sliced
Balsamic reduction or glaze
INSTRUCTIONS
For the grill:
Preheat the grill to 400 degrees. Dip a paper towel in a bowl of vegetable oil and use a pair of tongs to oil the grill grates.
Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness.
Rub the chicken with a tablespoon of olive oil, and then season with salt, pepper, and garlic powder.
Place the chicken on the grill and grill for 5 minutes, then flip. Grill for two minutes, then open the grill and top each chicken breast with a tablespoon of pesto, followed by the mozzarella slices and a second scoop of pesto. Cover the grill and continue to grill for another 2-3 few minutes, or until the cheese is melted and chicken registers 165 degrees.
Serve with arugula and a drizzle of balsamic glaze.
For the stovetop:
Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about 3/4 inch thick.
Season the chicken on both sides with salt, pepper, and garlic powder.
Heat a tablespoon of olive oil over medium heat. Add the chicken to the pan and cook for about 4 minutes or until well-browned.
Flip the chicken over and cook for another 2 minutes, then add a scoop of pesto, mozzarella slices, and another scoop of pesto. Cover the pan and continue to cook another 2 minutes, or until the cheese is melted and chicken registers 165 degrees.
Serve with arugula and a drizzle of balsamic reduction.
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