Poulet Margherita

Ingrédients

• 2 cups cherry tomatoes
• Olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 4 medium chicken breasts (pounded to 1/2 inch thick evenly)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup basil pesto (plus more to taste)
• 1/4 cup fresh basil leaves (thinly sliced)
• Grated parmesan cheese for garnish

Préparation

1. 1

   Preheat oven to 425 degrees F.

2. 2

   In a small baking dish, toss the cherry tomatoes with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper to taste. Roast in the oven for 12 minutes until the tomatoes are a bit blistered. Set aside.

3. 3

   Meanwhile, season chicken with a few drizzles of olive oil, garlic powder, Italian seasoning, salt (about ½ teaspoon per chicken breast) and pepper.

4. 4

   In a large skillet, heat a few drizzles of olive oil over medium heat. Cook the chicken on both sides until fully cooked through, about 6 minutes per side.

5. 5

   Then, on the same skillet, top the chicken with shredded mozzarella cheese. Cover with the lid to melt the cheese. Alternatively, broil in the oven for 1-2 minutes until the cheese is melted.

6. 6

   Top the cheesy chicken with basil pesto (about 2 tablespoons each), a few spoonfuls of the and roasted cherry tomatoes, and fresh sliced basil.

7. 7

   Garnish with freshly grated parmesan cheese. Enjoy!