grilled chicken margherita italian (Printable Version)
Tender chicken grilled, topped with mozzarella, tomatoes, basil, and a drizzle of balsamic glaze for a fresh finish.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon Italian seasoning
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Toppings
06 -
4 slices fresh mozzarella cheese
07 -
2 Roma tomatoes, thinly sliced
08 -
1/4 cup fresh basil leaves
09 -
Balsamic glaze, for drizzling
# Steps:
01 -
Pat chicken breasts dry with paper towels. Brush both sides with olive oil, then season evenly with Italian seasoning, salt, and pepper.
02 -
Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
03 -
Place chicken on the grill and cook for 5 to 7 minutes per side, or until internal temperature reaches 75°C and defined grill marks appear.
04 -
In the final 2 minutes of grilling, top each chicken breast with a slice of mozzarella and layer on tomato slices. Close the grill lid to melt the cheese.
05 -
Remove chicken from the grill. Garnish immediately with fresh basil and drizzle with balsamic glaze. Serve hot alongside fresh salad, pasta, or roasted vegetables.
# Notes:
01 -
For a richer topping, substitute mozzarella with burrata or provolone, or add a thin slice of prosciutto beneath the cheese.
02 -
Homemade balsamic glaze can be achieved by simmering balsamic vinegar with a touch of honey until thickened.
03 -
Pairs exceptionally well with herbed couscous or grilled zucchini.