Tomato, basil and mozzarella are one of my favourite flavour combinations, especially in the summer with fresh field ripened tomatoes and basil! Margherita pizza is based on those flavours, where the colours of the ingredients represent the colours of the Italian flag. This chicken Margherita is a super simple take on those flavours with chicken topped with melted mozzarella, a dollop of fresh basil pesto and fresh diced tomatoes. I like to marinate the chicken in balsamic vinaigrette along with some italian seasoning to add some flavour! The chicken can either be grilled, pan seared or broiled and once it’s cooked the mozzarella is placed on top and heated enough to melt it! I like a nice homemade basil pesto and store bought will work as well. The final component is the fresh diced tomatoes which are added at the end just before serving.
Another one of my favourite ways to enjoy this flavour combination is: Caprese Balsamic Grilled Chicken
Grilled chicken topped with basil pesto (green), mozzarella (white) and tomato (red), inspired by the flavours of Margherita pizza!
- 4 (6 ounce) boneless skinless chicken breasts
- 1/2 cup balsamic vinaigrette
- 1/2 teaspoon italian seasoning (optional)
- 8 ounce fresh mozzarella ball, sliced
- 1/4 cup basil pesto
- 2 cups tomato, diced
- 1 tablespoon basil, thinly sliced
- Marinate the chicken in the balsamic vinaigrette along with the italian seasoning for 30 minutes to overnight.
- Grill (or pan sear) the chicken over medium-high heat until cooked through and slightly charred, about 2-4 minutes per side, before topping with the mozzarella and letting it heat until it just starts to melt.
- Serve topped with the basil pesto, diced tomatoes, and fresh sliced basil!
Note: You can grill the chicken on a barbecue/grill, or in a grill pan, or pan sear it on the stove or broil in the oven.
Caprese Balsamic Grilled Chicken
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