Chicken Pesto Melt Recipe
Grilled chicken, fontina, basil pesto aioli, romaine, red onion, honey basil vinaigrette.
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Ingredients
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Chicken & Marinade
Pesto Aioli
Vegetables & Cheese
Honey Basil Vinaigrette
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add chicken breasts and coat well. Let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes on each side or until fully cooked. Remove from heat and let rest for 5 minutes before slicing.
Pesto Aioli Preparation
- 3
Mix the Aioli
In a small bowl, combine mayonnaise, basil pesto, and lemon juice. Mix until smooth and set aside.
Assembly
- 4
Prepare the Melt
Preheat the oven to 350°F (175°C). On a baking sheet, place the sliced grilled chicken. Top each slice with shredded fontina cheese. Bake for 5-7 minutes or until the cheese is melted and bubbly.
- 5
Add Vegetables and Dressing
While the chicken is baking, in a bowl, toss together romaine lettuce, red onion, and honey basil vinaigrette to taste.
- 6
Serve
Once the cheese is melted, remove the chicken from the oven. Spread a generous amount of pesto aioli on each piece, top with the dressed salad, and serve immediately.
