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This recipe became an instant hit in my backyard kitchen one summer evening when I was craving something fresh and flavorful. The combination of juicy grilled chicken melty mozzarella and that fresh tomato basil topping creates pure magic. Best part? It's ready in just 30 minutes perfect for those busy nights when you still want something special.
Why You'll Love This One
After years of grilling I've found this recipe always gets the wow factor. The way the cheese melts perfectly into the seasoned chicken while the fresh pesto and tomatoes add such bright flavors it's like summer on a plate. Plus it's so easy to adapt to everyone's tastes.
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Let's Gather Our Ingredients
- Chicken breasts: Boneless, skinless, and seasoned for a juicy, flavorful base.
- Olive oil: Helps keep the chicken moist and enhances the seasoning.
- Italian seasoning: A blend of herbs that complements the pesto and tomatoes beautifully.
- Garlic powder: Adds a subtle depth of flavor to the chicken.
- Mozzarella cheese: Melts into a creamy topping for the chicken.
- Pesto: Use store-bought or make your own for a fresh, nutty flavor.
- Tomatoes: Cherry or grape tomatoes provide a sweet, juicy topping.
- Basil: Freshly chopped for an aromatic garnish.
- Lemon juice: Adds brightness to the tomato-basil topping.
Time to Cook
- Season the Chicken
- In a bowl, combine chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Grill the Chicken
- Heat the grill to medium-high and cook the chicken for 6-8 minutes per side, or until fully cooked. Close the grill lid for even cooking.
- Add the Mozzarella
- Place a slice of mozzarella on each chicken breast and close the grill lid for 1-2 minutes until melted.
- Prepare the Tomato Topping
- In a separate bowl, toss diced tomatoes with fresh basil and lemon juice. Set aside.
- Assemble and Serve
- Top each chicken breast with pesto, tomato-basil topping, and freshly cracked pepper. Serve immediately.
Mix It Up Your Way
Sometimes I swap the pesto for a garlicky butter sauce or try different cheeses like provolone. My kids love it when I add roasted bell peppers and my husband can't resist it with extra mozzarella. The possibilities are endless.
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My Grilling Secrets
I always use my trusty meat thermometer to get that perfect 165°F inside. Let the chicken rest for a few minutes after grilling it makes such a difference in juiciness. And don't forget to close that grill lid when melting the cheese it creates the most amazing gooey top.
Perfect Pairings
We love serving this with crusty garlic bread for soaking up all those amazing juices. A simple arugula salad on the side keeps things light and fresh. On special nights I'll pour a glass of crisp white wine to make it feel extra fancy.
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Keeping Leftovers Fresh
If we happen to have any leftovers they're amazing the next day. I store the chicken separately from the tomato topping to keep everything fresh. Just reheat gently in the oven and add fresh toppings it's like having a brand new meal.
About That Pesto
While store bought works fine nothing beats homemade pesto. I make big batches in summer when my basil plant is thriving. Just blend fresh basil garlic pine nuts olive oil and parmesan it takes this dish to a whole new level.
Perfect for Meal Prep
I often grill extra chicken on Sunday for easy meals through the week. Just keep your toppings separate and assemble when ready to eat. It's such a time saver and tastes fresh every time.
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Frequently Asked Questions
- → Can I make this without a grill?
- Yes, use a grill pan or skillet on the stovetop. Cook until internal temperature reaches 165°F.
- → Why pound the chicken?
- Even thickness ensures even cooking and tender meat. Aim for less than 1 inch thick.
- → Can I use store-bought pesto?
- Yes, though homemade pesto gives best flavor. Any pesto will work.
- → How do I keep the chicken moist?
- Close grill lid when melting cheese to lock in moisture. Don't overcook the chicken.