Chicken Margherita (Grill or Stove Top!)
Juicy chicken breasts finished with pesto, fresh basil, mozzarella, and a bright avocado-tomato topping.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 3/4 cup balsamic vinegar
- 1/4 cup honey
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado sliced
- 1/2 cup cherry tomatoes sliced
- 1/2 cup basil pesto
- 4 slices mozzarella cheese
- 1/4 cup fresh basil chopped
Instructions
- In a medium bowl, whisk together 3/4 cup balsamic vinegar, 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons olive oil, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the marinade.
- Add the 4 chicken breasts to the marinade, coat well, and refrigerate to marinate for 30 minutes.
- While the chicken marinates, combine 1 sliced avocado, 1/2 cup sliced cherry tomatoes, and 1/2 cup basil pesto in a small bowl; season with salt and pepper to taste and set aside.
- Heat a grill to medium-high or preheat a large skillet over medium-high heat for stovetop cooking.
- If grilling: cook the chicken 6 minutes per side or until no longer pink and internal temperature reaches 165°F; if using a skillet: discard excess marinade but reserve 1/4 cup, then cook chicken 3–4 minutes per side until cooked through.
- If using the skillet, add the reserved 1/4 cup marinade to the pan and simmer until the sauce reduces slightly.
- Top each cooked chicken breast with a slice of mozzarella, spoon the avocado-pesto-tomato mixture over the cheese, and finish with 1/4 cup chopped fresh basil (divided across servings).
Equipment
- Mixing Bowl
- Small Bowl
- grill or large skillet
- Tongs
- Measuring Cups and Spoons
- Knife
- Cutting Board
Notes
- Marinate at least 30 minutes for best flavor.
- Reserve 1/4 cup marinade before cooking if using the skillet.
- Cook until internal temperature reaches 165°F.
- Use fresh basil for the brightest flavor.