Ingredients
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4 boneless skinless chicken breasts (pounded to less than 1 inch thickness)
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Salt and pepper to taste
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning (or ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)
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4 slices mozzarella cheese
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½ cup basil pesto
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½ cup cherry tomatoes, halved
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1 tablespoon fresh lemon juice
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½ cup packed basil leaves, very thinly sliced
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Cracked black pepper
Instructions
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Place chicken breasts on a clean surface and pound to less than one inch thickness.
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In a large bowl, combine chicken with salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss until well coated.
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Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
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Grill chicken for 6–8 minutes on each side until fully cooked and juices run clear (internal temperature should reach 165°F/74°C).
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In the final minute of cooking, place one slice of mozzarella cheese on each chicken breast. Cover briefly to allow cheese to melt.
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While the chicken is grilling, prepare the topping: in a small bowl, combine halved cherry tomatoes, fresh lemon juice, and thinly sliced basil. Toss gently.
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Remove chicken from the grill. Top each piece with about 3 tablespoons basil pesto.
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Spoon the tomato-basil mixture on top, then finish with freshly cracked black pepper.
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Serve immediately with your favorite sides.
Notes
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For indoor cooking, use a grill pan or skillet on the stovetop.
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Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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To make it lighter, swap mozzarella for a lower-fat cheese or dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes