Grilled Chicken Margherita

Prepare the Chicken: Place chicken breasts between sheets of parchment paper and gently pound to an even 1/2-inch thickness. This ensures even cooking. Place the flattened chicken breasts in a resealable plastic bag. (5 minutes)

Marinate the Chicken: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, and sea salt. Pour the marinade over the chicken in the bag, ensuring each breast is evenly coated. Seal the bag, removing any excess air, and marinate in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor. (5 minutes)

Prepare the Tomato Topping: In a separate small bowl, combine the halved cherry tomatoes, chopped fresh basil, lemon juice, salt, and freshly cracked black pepper. Gently toss to combine and set aside. (5 minutes)

Preheat the Grill: Preheat an outdoor grill to medium heat (about 350-400°F or 175-200°C). Clean and lightly oil the grill grate to prevent sticking. (5 minutes)

Grill the Chicken: Remove the chicken breasts from the marinade, discarding the marinade. Place the chicken on the preheated grill, close the lid, and grill for 4 minutes. Flip the chicken and grill for another 3-4 minutes, or until nearly cooked through. (8 minutes)

Add Toppings and Finish Grilling: Top each chicken breast with a slice of fresh mozzarella cheese and 1 tablespoon of fresh basil pesto. Spoon the cherry tomato mixture evenly over the pesto. Close the lid of the grill and continue grilling for another 3 minutes, or until the mozzarella cheese is melted and bubbly, and the chicken is cooked through. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165°F (74°C). (3 minutes)

Serve: Using a spatula, carefully remove the Grilled Chicken Margherita from the grill and transfer to a serving platter. Serve immediately and enjoy!