Grilled Chicken Margherita

🧂 Ingredients

• 4 (8 oz. each) boneless skinless chicken breasts, (pounded to an even thickness about 1/2-inch)
• 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 ground black pepper
• 6 oz. fresh mozzarella, (cut into 8 slices)
• 1 cup grape tomatoes, (halved or sliced, or 2 small roma tomatoes, sliced)
• 1 1/2 cup packed (32g) fresh basil leaves
• 1/4 cup (35g) finely shredded parmesan cheese
• 2 Tbsp pine nuts ((toasted or raw))
• 1 tsp minced garlic
• 1/4 cup extra virgin olive oil

👨‍🍳 Instructions

1. 1

   In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.

2. 2

   Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.

3. 3

   Transfer to fridge and let marinate 1 to 6 hours.

4. 4

   Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto.

5. 5

   Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already.

6. 6

   Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer.

7. 7

   Spoon pesto over each chicken breast then top with tomatoes.