Ingredients
Scale
- 4 boneless, skinless chicken breast fillets
- Fine sea salt and freshly ground black pepper to taste
- 2 TBS olive oil
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried thyme
- 8 slices of fresh mozzarella cheese
- 8 TBS basil pesto
- ½ cup of cherry tomatoes, quartered
- 1 TBS fresh lemon juice
- ½ packed basil leaves, cut into chiffonade
- Cracked black pepper to garnish
- Fresh basil leaves to garnish (Optional)
Instructions
- Whisk together the sea salt, pepper, olive oil, garlic powder, oregano, basil, and thyme in a bowl. Set aside.
- Gently pound your chicken breast fillets until they are of an even thickness (no more than ½ inch thick). Add them to the bowl with the olive oil mixture, turning them to coat them evenly. Leave them to sit for about ten minutes before proceeding.
- Heat a large non-stick skillet or grill pan over medium high heat. Add the chicken to the hot pan. Grill the chicken on both sides for about 6 minutes until golden brown all over and the chicken juices run clear when pierced with a fork.
- Top each piece of chicken with slices of the mozzarella cheese and allow it to melt. Set aside and keep warm.
- Gently toss together the cherry tomatoes, lemon juice and basil until well combined.
- Remove the grilled chicken to a heated platter.
- Serve each piece of chicken topped with 2 TBS of pesto, some of the tomato salad and a fresh grinding of black pepper.
- Garnish with fresh basil leaves if desired.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Calories: 500