Grilled Margarita Chicken

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Winner, winner, chicken dinner! This simple grilled margarita chicken is fast and easy to make and tastes even better!

Prep Time30

Cook Time10

Course: Main Course

Cuisine: American

Keyword: grilled margarita chicken, grilled chicken breast recipes, chicken recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes, homemade pesto, griling recipes, dinner recipes, grillin with dad recipes, grilling with dad recipes

Servings: People

Author: Maciek Zurawski

Ingredients

4 Chicken breasts
16 oz Kraft Zesty Italian Dressing
2 tbsp Italian seasoning
12 slices Mozzarella cheese
5 oz Cherub tomatoes
1 cup Basil leaves - remove stems
3 Garlic cloves
1/2 cup Grated parmesan
1/2 cup Olive oil
1 tbsp Pine nuts
1 tbsp Balsamic glaze - optional

Instructions

Pound chicken breast in ziplock bag to even out the thickness of the meat.
In a bowl, cover the chicken breast with Italian dressing. Marinade it for at least 30 minutes.
Slice cherub tomatoes into quarters or eights -depending on their size. Season with a little bit of salt and set aside.
Take 3-4 basil leaves without the stems and chop into small strings and set aside.
For the pesto: in a blender, add fresh basil with stems removed, pine nuts, olive oil, 3 cloves of garlic some grated parmesan. Blend the ingredients together until the pesto and pine nuts are finely minced.
Set the temp to 350 degrees for direct heat. Same applies if you are using a regular grill.
Add some grease to the flat top and it's time to get that marinaded chicken on the grill top side down first.
Season with Italian seasoning and flip to the other side repeating the process.
place a 3 slices of mozzarella cheese on top of the grilled chicken breast and let it melt while the chicken is getting to temp.
When the chicken is just shy of 165 degrees, spread some of the homemade pesto on top of the cheese.
Remove the grilled chicken breast off the grill and let it rest for 5 minutes. Total cook time is about 10 minutes or until the chicken reaches an internal temperature of 165 degrees.
Add 1-2 spoonfuls of the chopped cherub tomatoes, sprinkle of the the chopped fresh basil and drizzle balsamic glaze over the top.

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