This is something I learned from Chef Jamie (Jamie if you’re out there, hey!!). Of course, we used expensive sun dried tomatoes and fresh made pesto but I had to improvise. The dish is still DELICIOUS and so much less expensive than I expected! Yay!
Grilled Pesto Chicken
|4 medium-large||boneless, skinless chicken breasts||$5.75 (on sale, $2.19/lb.)|
|4||roma tomatoes, sliced||$1.17|
|8 oz.||whole milk mozzarella||$1.61|
|to taste||salt and pepper||$0.10|
STEP 1: Trim any excess fat from the chicken breasts. Cut each chicken breast into two pieces. I cut diagonally to make each piece a diamond shape, similar to the original shape of the breast. If you have a mallet, pound out the breasts between two sheets of plastic wrap until they are 1/2 inch thick. If you do not have a mallet (I did not) then you will just have smaller, thicker chicken pieces. Although they may look small, each piece was still 4 oz. in weight which is a decent size portion (yes, i have a kitchen scale).
STEP 2: While you are trimming the chicken, preheat your counter-top grill. Salt and pepper the breast pieces. Once the grill is hot, grill the pieces for 6-7 minutes or until cooked through. I have a super small grill so I had to grill them in batches.
STEP 3: Turn your oven on to the broil setting. Line a cookie sheet with foil and spray with nonstick spray. When the breast pieces are finished grilling, place them on the prepped cookie sheet. Spread 1 Tbsp of pesto over each breast. Lay 2 or 3 slices of tomato on top of the pesto. Then top with a 1 oz. slice of mozzarella for each.
STEP 4: The chicken breasts are now ready to go under the broiler! Watch them closely while they broil and remove from the oven when the cheese has fully melted and there are a couple browned edges (approximately 5 minutes).
STEP 5: Your fancy schmancy Grilled Pesto Chicken is ready to go! I paired mine with Lemon Parsley Pasta.