Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • ½ cup (120ml) basil pesto
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 4 oz (113g) fresh mozzarella, sliced into rounds
  • 1 cup (150g) cherry tomatoes, halved

Instructions:

  1. Place your hand flat on top of the chicken breast. Use your knife to slice horizontally through the middle, stopping just before you cut all the way through. Open it like a book and season both sides generously with salt and pepper.
  2. In a bowl or bag, combine the pesto, olive oil, and lemon juice. Coat the butterflied chicken thoroughly and let it marinate for 30 minutes at room temperature.
  3. Preheat your grill to medium-high (approx 400°F / 200°C). Place chicken on the grates and grill for 4–6 minutes per side until a charred crust forms and internal temperature reaches 165°F (74°C).
  4. During the last 2 minutes of cooking, place a slice of mozzarella and 2-3 halved cherry tomatoes on each breast. Close the grill lid to trap the heat until the cheese is bubbling.