Tomato and Basil Pesto Grilled Chicken

Whenever I am cooking pasta, I rarely ever cook the chicken in the mix along with the other ingredients. I like to prepare and cook the chicken on the side before topping the pasta with it, to ensure I get the most out of the flavors and presentation. With the fettuccine Alfredo I made the other night, I grilled some tomato, basil, and mozzarella chicken alongside it. I marinated some chicken breasts in an Italian and olive oil seasoned marinade before grilling them on an electric grill. Once they were cooked perfectly with a beautiful grilled color on the outside, I topped them with Provolone cheese slices and fresh mozzarella. Once the cheese was melted, I added a cherry tomato and basil pesto mix which perfected this chicken! I served the chicken on top of the pasta and it was absolutely delicious!

You can essentially use any cheese slice you like! If you want to add a nice spicy kick, try adding some Pepper Jack cheese with the mozzarella instead of the Provolone.

You can bake this if you don't have an electric grill! Just be sure to broil the chicken on low for about 5-7 minutes to allow the chicken to pick up a nice golden color before you serve it.

Tomato, Basil, and cheese. This combination of ingredients is one of my absolute favorites to work with when I'm preparing a meal. It's delicious on toast, pizza, pasta, and chicken of course! The acidity of the tomatoes pairs well with the richness of the cheese for an explosion of flavors. I kept the spices on the chicken very subtle, with Italian inspiration to compliment the toppings.

I grilled the chicken on a medium-high heat in order to cook the meat without drying it. The cherry tomatoes and pesto sauce helped keep the chicken moist and flavorful when it was served with the pasta. The creamy Alfredo sauce really picked up the flavors of the chicken for a delicious and tasteful pasta dish.

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Prep Time: 10 minutes Serves: 2 People Cook Time: 15 minutes

Total Time: 25 minutes

INGREDIENTS:

• 2 Boneless, Skinless Chicken Breasts, pounded to an even thickness

• 2 Tbsp. Olive Oil

• 1 tsp. Garlic Powder

• 1 tsp. Italian Seasoning

• 1/2 tsp. Oregano

• 1/2 tsp. Basil

• 1/2 tsp. Thyme

• Salt and Fresh Black Pepper, to taste

• 2 Slices of Provolone Cheese

• 1/4 cup Fresh Mozzarella, diced

• 1/2 cup Cherry Tomatoes, halved

• 1/4 cup Basil Pesto Sauce

• 1/2 Tbsp. Lemon Juice

INSTRUCTIONS:

1. In a medium bowl, add the chicken breasts, olive oil, Italian seasoning, garlic powder, oregano, thyme, basil, salt, and pepper. Coat the chicken evenly with the olive oil and spices on both sides. Set aside while you preheat the electric grill on medium-high heat.

2. Once the grill is heated, add the chicken breast and cook the chicken on both sides for 5-6 minutes each until the chicken is cooked through and there is a nicely grilled and golden color on the outside of the chicken.

3. After the chicken is completely cooked, add the slices of provolone cheese on each chicken and cook for another minute until the cheese is melted.

4. Remove the chicken from the grill and top with the diced mozzarella cheese.

5. In a separate bowl, add the tomatoes, basil pesto, and the lemon juice and mix them together until incorporated.

6. Top the cheese covered chicken with the tomato and basil pesto mix.

7. Serve immediately and enjoy!