Marinated, lightly charred chicken breasts with gorgeous grill marks are blanketed with melty mozzarella, vibrantly green basil pesto, and highlighted with a glistening crowning finish of fresh tomatoes atop. A delicious Italian inspired recipe!
In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.
Transfer to fridge and let marinate 1 to 6 hours.
Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto.
Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already.
Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer.
Spoon pesto over each chicken breast then top with tomatoes.
Notes
*Dark balsamic vinegar may also be used if you can't find white balsamic vinegar.
**You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made.