Margherita Grilled Chicken

To prepare the dish, begin by gently flattening chicken breasts into uniform thickness using the flat side of a meat mallet, aiming for an even 1/2 inch layer. Place the prepared chicken into a resealable plastic bag.

Next, combine olive oil, balsamic vinegar, minced garlic, dried Italian seasoning, and salt in a small bowl. Whisk the ingredients together until well combined, then pour over the chicken, ensuring it is evenly coated. Allow the chicken to marinate for a minimum of 4 hours or up to 8 hours in the refrigerator.

In a separate bowl, combine halved cherry tomatoes, chopped fresh basil leaves, lemon juice, salt, and pepper. Mix the ingredients together until well combined.

Preheat an outdoor grill to a medium heat setting; lightly brush the grill grate with oil to prevent sticking.

Remove the chicken from its marinade and place it on the grill, closing the lid to trap heat. Grill for 4 minutes, then flip the chicken over and continue grilling for an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and a dollop of pesto, followed by a spoonful of the cherry tomato mixture. Close the lid on the grill and continue cooking until the cheese is melted, the chicken is cooked through, and it reaches an internal temperature of at least 165 degrees F (74 degrees C). Use a thermometer to check the internal temperature. Once cooked, use a spatula to carefully transfer the chicken to a serving platter.