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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
clean basil leaves, minced

1 teaspoon lemon juice
salt and freshly floor black pepper to taste

4 slices mozzarella cheese
¼ cup basil pesto



Step 1
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.

Step 2
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.

Step 3
Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.


Step 4
Preheat an out of doors grill for medium heat; gently oil the grate.

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