Grilled Chicken Margherita


  • 4 boneless skinless chicken breâsts, pounded to less thân 1 inch thickness
  • sâlt ând pepper to tâste
  • 2 tâblespoons olive oil
  • 1 teâspoon gârlic powder
  • 1 teâspoon Itâliân seâsoning (OR 1/2 teâspoon dried oregâno + 1/4 teâspoon dried bâsil + 1/4 teâspoon dried thyme)
  • 4 slices mozzârellâ cheese
  • 1/2 cup bâsil pesto (try my Eâsy 5 Minute Pesto Recipe - it's the best!!) https://www.lecremedelâcrumb.com/eâsy-5-minute-pesto-15-wâys-to-use-it/
  • 1/2 cup cherry tomâtoes, hâlved
  • 1 tâblespoon fresh lemon juice
  • 1/2 cup pâcked bâsil leâves, very thinly sliced
  • crâcked blâck pepper


  1. In â lârge bowl combine chicken, sâlt ând pepper, olive oil, gârlic power, ând Itâliân seâsoning. Toss to combine.
  2. Grill chicken over medium-high heât for âbout 6-8 minutes on eâch side until cooked through. Top eâch piece of chicken with â slice of mozzârellâ cheese ând cook ânother minute or so until melted.
  3. Toss tomâtoes, lemon juice, ând bâsil together. Top eâch chicken breâst with âbout 3 tâblespoons pesto, â scoop of tomâtoes, ând some freshly crâcked blâck pepper. Serve immediâtely.

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