Ingredients
4
4 servings
- •4 (6 ounce) skinless, boneless chicken breasts
- •0.25 cup olive oil
- •2 tablespoons balsamic vinegar
- •1 clove garlic, minced
- •1 teaspoon Italian seasoning
- •0.5 teaspoon salt
- •1 cup halved cherry tomatoes
- •4 fresh basil leaves, minced
- •1 teaspoon lemon juice
- •salt and freshly ground black pepper to taste
- •4 slices mozzarella cheese
- •0.25 cup basil pesto
Instructions
- Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutritional Facts
Per 4 servings
- Calories: 471
- Carbohydrate: 5g
- Fat: 27g
- Fiber: 1g
- Protein: 49g
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