Grilled Chicken Margherita: Perfect Italian-Style Recipe
A delicious Italian-inspired dish, the Grilled Chicken Margherita brings together grilled chicken breasts, fresh mozzarella, pesto, and vibrant tomatoes. Marinated in balsamic vinegar and topped with mozzarella, this dish offers the fresh, bold flavors of Italy with a healthy twist. It’s perfect for a summer dinner or any special occasion.
Equipment
- - Grill or skillet
- - Tongs
- - Knife
- - Cutting board
- - Small bowl (for pesto)
Ingredients
- 4 boneless skinless chicken breasts (4-8 oz each)
- - 1 lb fresh mozzarella cheese
- - 2 cups grape or Roma tomatoes halved
- - 1 cup pesto homemade or store-bought
- - 1/4 cup white balsamic vinegar
- - 1/4 cup olive oil
- - 3 cloves garlic minced
- - 1 tsp dried oregano
- - Salt and pepper to taste
- **For Pesto**:
- - 1.5 cups fresh basil leaves
- - 1/4 cup finely shredded Parmesan cheese
- - 2 tablespoons pine nuts
- - 1 teaspoon minced garlic
- - 1/4 cup extra virgin olive oil
Instructions
- **Marinate the Chicken**: In a bowl, mix balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Place chicken breasts in a resealable bag or bowl and pour marinade over them. Let marinate for 1-6 hours.
- **Preheat the Grill or Skillet**: Heat grill or skillet to 400-450°F.
- **Grill the Chicken**: Place the chicken breasts on the grill or skillet. Cook for 5-7 minutes per side until golden and internal temperature reaches 165°F.
- **Add Mozzarella**: During the last 3-4 minutes of grilling, place slices of mozzarella on each chicken breast to melt.
- **Prepare the Pesto**: While the chicken is cooking, blend fresh basil, Parmesan, pine nuts, garlic, and olive oil in a food processor until smooth.
- **Assemble and Serve**: Once the chicken is cooked, top with pesto and fresh tomatoes. Serve immediately and enjoy!