The flavor is amazing and quick to prepare
Serve with cooked spaghetti on the side or place chicken on top (see Notes)
4 boneless, skinless chicken breasts
chicken rub (recipe below)
olive oil
½ cup pesto
8 oz. fresh mozzarella cheese, slices
3/4 t. kosher salt
3/4 t. smoked paprika
1/2 t. black pepper
1/4 t. dried rosemary
1/4 t. dried parsley
1/4 t. dried thyme
1/4 t. garlic powder
1/4 t. onion powder
1/8 t. cayenne pepper
1 zest of 1/4 lemon (1/4 t.)
1 pint cherry tomatoes, halved
2 Tbls. fresh basil, chiffonaded
1 clove garlic grated
1 Tbls. extra virgin olive oil
1 Tbls. good balsamic vinegar (18 yr or older)
1 t. kosher salt
1/2 t. black pepper
Chicken Rub: Combine all ingredients. Use a fork to mix all ingredients in a medium-sized bowl; set aside.
Turn on your grill and allow it to fully preheat to 350 degrees.
Marinated Tomatoes: Combine the halved tomatoes, basil, garlic, olive oil, vinegar, salt, and pepper in a medium bowl and set aside.
Coat chicken breasts in a little olive oil. Season on both sides with the Chicken Rub. I liked to do in the morning and refrigerate all day for ultimate flavor.
Grill Chicken: Place the seasoned chicken breasts on the grill grates. Close the lid and cook them for 15 minutes. Flip the chicken, close the lid, and cook for an additional 8-10 minutes or until the internal temperature of the chicken reads 155 degrees.
Spoon 2 tablespoons of pesto sauce over each chicken breast and top with slices of fresh mozzarella cheese. Close the lid and cook the chicken for an additional 2-3 minutes or until the cheese is melted and the temperature of the thickest part of the chicken breast reads 160 degrees.
Remove the grilled chicken margherita to a serving platter and allow it to rest for 5 minutes.
Top the cooked and rested chicken breasts with the fresh marinated tomatoes and serve.