Grilled Homemade Pesto Chicken with Fresh Tomato Basil Topping

Let's make something lovely.

1. 01

   Prepare the Homemade Pesto:

2. 02

   In a food processor, combine fresh basil leaves, pine nuts (or walnuts), 2 cloves of minced garlic, and Parmesan cheese. Pulse until the mixture is finely chopped.

3. 03

   With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth and well combined.

4. 04

   Add lemon juice, and salt, and pepper to taste. Pulse a few more times to combine. Set aside 3 tablespoons for the burgers.

5. 05

   Marinate the Chicken:

6. 06

   In a large bowl, combine the thinly sliced chicken breasts with salt and pepper to taste, 2 tablespoons of olive oil, and the poultry seasoning and garlic powder. Toss to coat the chicken evenly.

7. 07

   Grill the Chicken:

8. 08

   Preheat the grill to medium-high heat. Grill the chicken for about 8-12 minutes on each side, or until fully cooked through and juices run clear.

9. 09

   In the last minute of cooking, place a slice of part-skim mozzarella cheese on each chicken breast. Close the grill lid to help the cheese melt quickly and evenly.

10. 10

    Prepare the Tomato Basil Topping:

11. 11

    While the chicken is grilling, in a small bowl, toss the halved cherry tomatoes with fresh lemon juice and sliced basil leaves. Set aside.

12. 12

    Assemble the Dish:

13. 13

    Once the chicken is cooked and the cheese is melted, remove it from the grill.

14. 14

    Top chicken breasts with the homemade basil pesto, followed by scoops of the tomato basil mixture, a sprinkle of grated Parmesan cheese, and a dash of freshly cracked black pepper.

15. 15

    Serve Immediately:

16. 16

    Serve the grilled pesto chicken hot, garnished with additional fresh basil and Parmesan if desired.