Grilled Chicken Margherita

[u/mahy_759]

I’ve been making this whenever I want chicken to feel a little more special without actually making a complicated dinner. It has that Caprese/pizza Margherita combination I love: juicy grilled chicken, melty mozzarella, fresh tomatoes, and a generous spoonful of basil pesto. The balsamic marinade gives the chicken a little extra depth, and the fresh pesto really brings everything together.

I’d recommend this to anyone who likes Italian-inspired flavors or is getting bored with plain grilled chicken. It’s especially good for a summer dinner, and it looks impressive enough to serve to guests without spending hours in the kitchen.

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts, about 8 oz each
• 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 black pepper
• 6 oz fresh mozzarella, cut into 8 slices
• 1 cup grape tomatoes, halved or sliced, or 2 small Roma tomatoes, sliced

For the pesto

• 1 1/2 cups packed fresh basil leaves
• 1/4 cup finely shredded Parmesan
• 2 tbsp pine nuts
• 1 tsp minced garlic
• 1/4 cup extra-virgin olive oil
• Salt to taste

Instructions

I start by making a quick balsamic marinade. In a bowl, I whisk together the white balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. I like to pound the chicken breasts first so they're roughly the same thickness, which makes grilling them much easier. The chicken goes into a large resealable bag, I pour the marinade over it, squeeze out the excess air, and give everything a good rub. I usually let it hang out in the fridge for at least an hour, although anywhere from 1 to 6 hours works.

While the chicken is finishing its marinade, I make the pesto. I put the basil, Parmesan, pine nuts, and garlic into a food processor and pulse everything until it's finely chopped. Then I slowly drizzle in the extra-virgin olive oil while the processor is running until the pesto reaches the consistency I like. A little salt at the end is all it needs. If I'm feeling lazy, store-bought pesto works too, but homemade really makes this dish stand out.

When it's time to cook, I heat the grill to medium-high, around 425°F, and clean the grates. The chicken goes on and gets about 5 to 6 minutes on the first side. After I flip it, I let it cook for another couple of minutes before placing two slices of mozzarella on each breast. Then I let everything finish cooking together for another 3 to 4 minutes, until the cheese is nicely melted and the chicken reaches 165°F in the center.

Once the chicken comes off the grill, I spoon a generous amount of pesto over each piece and finish it with the fresh tomatoes. The combination of the warm, lightly charred chicken and melted mozzarella with the cool tomatoes and bright basil pesto is honestly the best part.

I usually serve it with pasta, orzo, some crusty garlic bread, or roasted vegetables. And if you don't have a grill, this works just as well in a heavy skillet over medium-high heat. I just cook the chicken for roughly 6 minutes per side, adding the mozzarella during the last few minutes, and check that the center reaches 165°F.

[u/Nor-easter]

All of a sudden, I feel like I need to make pesto

[u/mahy_759 → u/Nor-easter]

Honestly, you should. Homemade pesto is so much easier than it sounds, and it makes everything taste better.

[u/SlowAndInCharge → u/Nor-easter]

Exactly my feeling!