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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!
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- food processor
📝 Preparation Steps
1
In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
cup olive oil1/4cup (35g) finely shredded parmesan cheese1/4minced garlic1 tspsalt1 tsp
2
Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.
3
Transfer to fridge and let marinate 1 to ⏱️ 6 hours.
4
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.
pine nuts (toasted or raw)2 Tbspminced garlic1 tspsalt1 tsp
5
Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already.
6
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°F in center), about 3 to ⏱️ 4 minutes longer.
7
Spoon pesto over each chicken breast then top with tomatoes.
Nutrition Facts
calories
642 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
968 mg
protein Content
65 g
trans Fat Content
0.03 g
cholesterol Content
185 mg
carbohydrate Content
8 g
saturated Fat Content
11 g
unsaturated Fat Content
24 g
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