Grilled Chicken Margherita

Ingredients

4 1-ounce slices of buffalo mozzarella cheese

Chicken

1 pound of boneless & skinless chicken breast cutlets2 tablespoons olive oil1 teaspoon sea salt1⁄2 teaspoon black pepper

Cherry Tomatoes

1 cup cherry tomatoes, quartered1⁄4 cup fresh basil, minced1⁄2 teaspoon sea salt1⁄4 teaspoon black pepper1 tablespoon red wine vinegar

Pesto

2 cups fresh basil leavesJuice and zest from 1⁄2 medium lemon1 teaspoon sea salt1 medium garlic clove1⁄2 cup pine nuts1⁄4 cup grated parmesan cheese1⁄4 cup olive oil

Instructions

Marinate chicken in the olive oil, sea salt, and black pepper in a shallow bowl while you prepare the cherry tomatoes and pesto.Prepare the cherry tomatoes by mixing the quartered tomatoes, minced basil, sea salt, black pepper, and red wine vinegar in a bowl. Set aside.Pulse all pesto ingredients in a food processor until creamy and well-combined. Set aside.Heat a grill pan to medium-high. Place the marinated chicken breasts on the grill pan and do not move once they are in the pan.This will ensure they get even grill lines. Cover with aluminum foil and let sear for 6 minutes. Flip, and continue to grill for 6 more minutes. Turn off the stove heat.Remove the foil and spread each breast with pesto. Place a slice of cheese on each breast.Cover again with foil, tenting the foil so that it doesn’t stick to the cheese, until the cheese has melted, about 2 minutes.Plate each breast and top with a big spoonful of the cherry tomato mixture.Serve between 4, storing any leftovers in an airtight container on the countertop for 3 days.Enjoy!