Grilled Margherita Chicken

Marinated and grilled chicken is smothered with mozzarella cheese, basil pesto sauce, and fresh cherry tomatoes for Margherita-style flavor. Delicious over a salad, on a bun as a sandwich, with garlic bread, or over pesto pasta.

Course Dinner

Cuisine American

Recipe Type Chicken, Garden Harvest, Grilled, Healthy Choices, Kid-Friendly, Quick Dinner, Served Hot, Summer, Vegetables

Skill Level Easy

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 458kcal

Author Angela G.

Equipment

Ingredients

4 chicken cutlets or 2 chicken breasts, sliced

Marinade

3 tablespoon olive oil
2 teaspoon garlic paste or powder
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper

Toppings

4 slices mozzarella cheese
⅓ cup pesto sauce
⅓ cup cherry tomatoes halved
¼ cup chopped basil leaves

Instructions

Marinate chicken. In a bowl, combine olive oil, garlic powder, oregano, salt, and black pepper. Coat each chicken cutlet thoroughly with the marinade. Cover and allow chicken to marinate in the fridge for at least 30 minutes to let the flavors infuse.
Cook chicken. Preheat grill to medium-high heat.
Add marinated chicken to grill and cook each side for about 6-8 minutes or until the internal temperature reaches 165°F.
Add cheese. During the last minute of grilling, place a slice of mozzarella cheese on each chicken breast. Close the grill lid and let the cheese melt.
Once chicken is cooked and cheese melted, transfer chicken to a serving platter.
Add toppings. Spread a generous dollop of basil pesto over each grilled chicken breast. Scatter halved cherry tomatoes on top. Garnish with fresh basil.

Notes

For blistered tomatoes: try tossing the tomatoes in a little bit of olive oil and adding them to the grill for a couple minutes.
Add more salt and pepper to taste if needed after cooking.
Pound chicken flat before marinating to help tenderize it flatten out thick parts so it cooks more evenly.

Nutrition