Chicken Pesto Recipe

Pound and season

Pat the chicken breasts dry. If they are unevenly thick, place each between two pieces of plastic wrap and gently pound with a meat mallet to about 3/4-inch thickness for even cooking.

In a bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 2 crushed garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 2 tablespoons of this marinade for brushing later.

Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over the chicken, rub to coat, and refrigerate for 20–30 minutes (or up to 2 hours).

While the chicken marinates, make the pesto. In a food processor combine 2 cups packed fresh basil leaves, 1/2 cup grated Parmesan, 1/4 cup pine nuts (or walnuts), and 1 clove garlic. Pulse until coarsely chopped.

With the processor running, slowly drizzle in 1/2 cup olive oil until the mixture becomes a smooth, slightly loose paste. Scrape down the sides as needed.

Season pesto to taste with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If you prefer a thinner sauce, add a tablespoon or two more olive oil or a splash of water. Transfer to a bowl and set aside.

Preheat a gas or charcoal grill (or grill pan) to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush a little oil on the chicken to prevent sticking.

Remove the chicken from the marinade and let excess drip off. Grill the breasts 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and the chicken has nice grill marks. During the last 1–2 minutes of cooking, brush the reserved 2 tablespoons of marinade on the chicken and reduce heat if needed to avoid burning.

Transfer the grilled chicken to a baking sheet or an oven-safe pan. Spoon 1 to 2 tablespoons of prepared pesto over each breast, spreading gently to cover the top surface.

Scatter 2 cups halved cherry tomatoes evenly over and around the chicken. Top each breast with shredded or sliced mozzarella (about 1 cup total).

Place under a broiler or in a preheated 425°F (220°C) oven for 3–6 minutes, watching closely, until the cheese is melted and bubbly and tomatoes have softened slightly.

Remove from oven, let rest for 3 minutes. Garnish with 1/4 cup torn fresh basil leaves and a light sprinkle of red pepper flakes if using. Taste and add salt and pepper if needed.