Last night, we made a grilled pesto chicken recipe. It was fairly simple to make and the only ingredients were chicken, tomatoes, mozzarella, and pesto! Will made the pesto from our basil plant (almost ending its life by using so many leaves) and I cooked the chicken on our grill press. It was my first time using the press and I have to say, I understand why Will uses it so much! It certainly expedites the process of cooking chicken.
Anywho, fairly easy recipe if you’ve got the ingredients on hand, but nothing superspecial. And of course, it’s from our favorite blog!
Cooking Notes: We halved the recipe, which is reflected below.
Grilled Pesto Chicken (adapted from Budget Bytes; serves 2)
2 medium boneless, skinless chicken breasts
4 tbsp pesto
2 roma tomatoes, sliced
4 oz. mozzarella
Salt & pepper, to taste
Trim excess fat from the chicken breasts. Cut each chicken breast into two pieces-cut diagonally to make each piece a diamond shape to keep it similar to the original shape of the breast. Preheat your counter top grill. Salt and pepper the breasts. Once the grill is hot, grill the pieces for 6-7 minutes or until cooked through.
Turn your oven onto the broil setting. Line a cookie sheet with foil and spray with nonstick spray. When the breasts are finished grilling, place them on the prepped cookie sheet. Spread 1 tbsp of pesto over each, then lay a couple slices of tomato on top of the pesto. Top with a 2 oz. slice of mozzarella cheese. Place chicken breasts in oven and watch closely-remove when cheese has fully melted and there are a couple browned edges (3-5 minutes).