Grilled Chicken Margherita Mozzarella (Print)
Juicy grilled chicken topped with mozzarella, pesto, and fresh tomato-basil dressing for a lively main dish.
# What You'll Need:
→ Chicken and Seasoning
01 -
4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
02 -
Salt and pepper to taste
03 -
2 tablespoons olive oil
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning (or ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme)
→ Toppings
06 -
4 slices mozzarella cheese
07 -
½ cup basil pesto
08 -
½ cup cherry tomatoes, halved
09 -
1 tablespoon fresh lemon juice
10 -
½ cup packed basil leaves, very thinly sliced
11 -
Cracked black pepper
# How to Make It:
01 -
In a large bowl, combine chicken, salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss until the chicken is evenly coated.
02 -
Grill the chicken over medium-high heat for about 6-8 minutes on each side, or until fully cooked.
03 -
Top each piece of grilled chicken with a slice of mozzarella cheese. Continue cooking for another minute, or until the cheese is melted.
04 -
In a small bowl, toss cherry tomatoes with lemon juice and thinly sliced basil.
05 -
Top each chicken breast with about 3 tablespoons of pesto, a scoop of the prepared tomato mixture, and freshly cracked black pepper. Serve immediately.
# Additional Notes:
01 -
You can use store-bought pesto, but homemade pesto adds fresh flavor. Substitute pine nuts with cashews or walnuts if preferred.
02 -
Fresh-squeezed lemon juice is recommended for the best flavor, but bottled lemon juice or lime can also be used.
03 -
Close the grill lid after adding the cheese to help it melt faster and keep the chicken moist.
04 -
To make your own Italian seasoning, combine ½ teaspoon dried oregano, ¼ teaspoon dried basil, and ¼ teaspoon dried thyme, or use Herbs de Provence for an added flavor boost.