PESTO CHICKEN WITH SUN-DRIED TOMATOES AND MOZZARELLA
Mozzarella, pesto and sun-dried tomatoes make for a delicious flavor combination. Serve chicken with brown rice and roasted veggies.
PREP TIME: 35 Min | COOK TIME: 10 Min | TOTAL TIME: 45 Min | SERVINGS: 4
INGREDIENTS
1 lb. boneless, skinless chicken breasts, ½” thick*
¼ cup pine nuts
2 cups loosely packed basil leaves, torn
1 Tbsp. minced garlic
2 Tbsp. grated Parmesan cheese
2 Tbsp. lemon juice
¼ tsp. salt
¼ cup olive oil
½ cup sun-dried tomatoes, drained
4 oz mozzarella cheese, sliced
DIRECTIONS
- In food processor, add pine nuts, basil, garlic, Parmesan, lemon juice, and salt. Blend until just combined.
- With food processor running, slowly pour in olive oil. Continue to blend until smooth.
- Use knife to score top of each chicken breast and place in zip-top bag. Pour in pesto, seal bag and massage pesto into chicken.
- Marinate chicken in refrigerator for at least 30 minutes.
- Attach upper and lower grill plates. Preheat Grill & Broil to 400°F.
- Remove chicken breast and place on preheated grill. Grill for 8 minutes or until chicken reaches internal temperature of 165°F.
- Carefully remove upper grill plate and top each chicken breast with sun-dried tomatoes and sliced mozzarella. Cook on HIGH Broil for 2 to 3 minutes or until cheese is melted.
Tip: Serve hot with brown rice and roasted veggies.
*Stick to chicken breasts no larger than ½” thick; once topped with mozzarella and sun-dried tomatoes, broiler will not function properly if any thicker.