Ingredients: |
Ingredients: 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
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Directions: |
Directions:Instructions
1. In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
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.
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.
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. |
This recipe for Grilled Chicken Margherita is from