Grilled Chicken Margherita
Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a scrumptioussummer season meal! Serve with rice or angel hair pasta.
4 (6 ounce) skinless, boneless fowl breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 clean basil leaves, minced
1 teaspoon lemon juice
salt and freshly floor black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto
Gently pound rooster breasts into even thickness the usage of the cleanaspect of a meat mallet, about half inch thick. Place fowl into a resealable plastic bag.
Whisk collectively olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for four to eight hours.
Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
Preheat an out of doors grill for medium heat; gently oil the grate.