Directions 7 steps | 80 Minutes
Prepare the chicken breasts. Using a meat mallet or tenderizer, pound the chicken breasts to an even thickness.
Make the marinade. In a bowl, whisk together the olive oil, Italian seasoning, minced garlic cloves, salt, crushed red pepper and black pepper.
Add the pounded chicken to the marinade and toss until evenly coated. Refrigerate the chicken for at least 30 minutes to marinate.
Prepare the tomato topping. In a small bowl, combine the cherry tomatoes, fresh basil, finely chopped red onion, garlic cloves, salt and pepper. Set aside.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill on each side for 6-8 minutes, or until the chicken is cooked through.
Top the chicken breasts with a slice of mozzarella cheese and grill until the cheese is melted, about 1 minute.
Remove the chicken from the grill and top with the pesto and the reserved tomato topping. Drizzle the balsamic glaze over the tomato topping and garnish with fresh parsley. Serve alongside pasta or salad. Enjoy!
- You can use store bought pesto or check out our walnut pesto recipe.