Tuscan Grilled Recipe

Pound and Season

Trim any visible fat from the chicken breasts. Place each breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin so they cook evenly.

In a bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.

Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat thoroughly. Refrigerate and marinate at least 30 minutes and up to 2 hours (no longer to avoid texture change from the lemon).

While the chicken marinates (or during the last 15 minutes), make the roasted red pesto. If using jarred roasted peppers, drain them; if using fresh, roast, peel and seed peppers first.

In a food processor, combine 1 cup roasted red peppers, 1/4 cup toasted walnuts, 1/4 cup grated parmesan, 1/2 cup fresh basil leaves, 1 clove garlic, 1 tsp red wine vinegar, 3 tbs extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Pulse until mostly smooth but with a little texture, scraping down the sides as needed. Taste and adjust salt or oil for consistency — add up to 1 more tbs olive oil if you want it looser. Transfer pesto to a bowl and set aside at room temperature.

Prepare a grill or a grill pan: preheat to medium-high heat (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Remove chicken from the marinade and let excess drip off. Place breasts on the hot grill. Cook 4–6 minutes per side depending on thickness, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F (74°C) and grill marks form.

During the last 2 minutes of grilling, place one slice of provolone on each chicken breast and close the grill lid (or cover the pan) so the cheese melts. If cheese isn't melting fully, move breasts to a cooler part of the grill and cover briefly.

Transfer the melted-provolone-topped chicken to a cutting board and let rest 3–5 minutes.

While chicken rests, toss the quartered marinated artichoke hearts with 1 tsp lemon zest, 2 tbs chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper. If using arugula, toss it with a light drizzle (about 1 tbs) of olive oil and a pinch of salt and pepper.

To serve, spoon 1–2 tbs of roasted red pesto onto each plate, place a provolone-topped chicken breast on top, and finish with a generous spoonful of the dressed artichoke hearts and a small bed of arugula if desired. Garnish with extra parsley and a little lemon zest.