Chicken Pesto Recipe

Prepare and flatten

If chicken breasts are thick, butterfly each or pound to an even thickness of about 1/2 inch so they cook evenly. Pat chicken dry with paper towels.

In a shallow dish or bowl, whisk together 3 tbs olive oil, lemon juice, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken and coat both sides. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.

Grill the chicken 4-6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has good grill marks. Transfer chicken to a clean plate and tent loosely with foil.

While chicken marinates (or while it cooks), prepare peppers. Preheat broiler or set a gas flame. Place whole bell peppers on a baking sheet lined with foil.

Rub peppers with 1 tbs olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Roast under broiler about 10-15 minutes, turning every 3-4 minutes, until skins are blistered and charred on all sides. If using a gas flame, roast directly over the flame until evenly charred.

Place hot peppers in a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to steam (this loosens skins). Once cool enough to handle, peel off skins, remove seeds and stems, and slice into 1/2-inch strips.

Preheat oven to 375°F (190°C) if you prefer to melt cheese in the oven; otherwise a covered grill or grill pan works as well.

Place each grilled chicken breast on a baking sheet or oven-safe platter. Spoon about 3 tablespoons (roughly 1.5 tbs) of pesto over each breast and spread gently to coat the top surface. Divide roasted pepper strips evenly over the pesto-covered chicken (about 1/4 to 1/3 cup peppers per breast).

Top each breast with 2 ounces (approx. 2 slices or a portion) of fresh mozzarella. Sprinkle each with about 1 tablespoon of grated Parmesan for extra flavor.

Bake in the preheated oven for 6-8 minutes, or until mozzarella is melted and heated through. Alternatively, cover the grill or use a grill-safe lid and cook over indirect heat 3-5 minutes until cheese melts. Remove from oven/grill.

Let chicken rest 2 minutes. Scatter fresh basil leaves on top and, if desired, sprinkle 1/2 tsp chili flakes across all portions for a touch of heat. Adjust salt and pepper to taste.

Serve each chicken breast whole or sliced on a platter. Spoon any accumulated juices or extra pesto alongside. Recommended accompaniments: a simple green salad, roasted potatoes, or crusty bread.