Chicken Margherita

Fresh from the garden Chicken Margherita. Kinda like the Margherita pizza, same fresh and simple ingredients, only on top of a chicken breast instead of a pizza. An easy lemon, garlic and basil pesto topped with ripe cherry tomatoes turns an average chicken breast into a delightful summer dinner.

Ingredients

• 3-4 boneless skinless chicken breasts
• 1 teaspoon Montreal Seasoning (I used McCormick)
• 2 Tbsp olive oil
• 1/2 cup fresh pesto
• 1 1/2 cup of grape tomatoes, cut in half
• 8 oz mozzarella or provolone cheese, sliced into about 1/8 inch thick slices
• Salt and fresh cracked pepper

Lemon Garlic Basil Pesto:
• 3 cloves garlic
• 1 cup basil
• 1/4 extra virgin olive oil
• juice from 1/2 a lemon or 3 tablespoons
• 1/4 cup Parmesan
• 1/4 cup almonds, or pine nuts
• pinch of sea salt and fresh cracked pepper

Instructions

For Pesto:
1. Using a blender or food processor mix all pesto ingredients.

For Margherita Chicken:
1. Preheat oven to 375 degrees. Season with Montreal Seasoning, pour 2 tablespoons of olive oil in the bottom of an oven safe baking dish and place chicken breasts, cover dish with foil and bake for 30-35 minutes until internal temp reaches 165.
2. When the chicken has been cooked, top with the cheese and cook just until the cheese is melted, 3-5 minutes. Pour tomato and pesto mixture over the top and add a little grated cheese to top it off.

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