Olive Garden Grilled Chicken Margherita
Olive Garden Chicken Margherita is an easy weeknight meal. Tender chicken breasts topped with mozzarella, pesto, buttery lemon garlic sauce, and tomatoes are an amazing Italian dish.
Servings 4
Calories 870kcal
Ingredients
- Breasts of chicken weighing 2 pounds In 4 parts
- A cup of your preferred marinade or Italian salad dressing
- 2 teaspoons of olive oil
- 1/2 mug of pesto
- Minced garlic equaling 2 tablespoons
- 6 tbsp. butter, 1 1/2 tbsp. lemon juice
- 1/2 pound of mozzarella cheese, sliced to accompany each chicken breast, use 1 slice
- A quarter cup of thinly cut fresh basil leaves 1 cup of grape tomatoes
Instructions
- Grilled chicken with tomatoes and cheese from Olive Garden.
- Evenly pound the bird. Put one chicken breast at a time in a sealable bag and pound it with a meat tenderizer.
- After flattening the chicken, add Italian dressing to the bag. Shake to coat the chicken. After 30 minutes, pat dries the chicken. The first two stages can be done the day before and the chicken refrigerated.
- Preheat oven to 350F.
- Medium-high heat in a cast-iron skillet. Wait a few minutes before adding olive oil.
- Flatten chicken breasts and sauté for 7 to 8 minutes per side. Put chicken in an ovenproof dish.
- While the chicken cooks, melt the butter. Turn off the heat after 30 seconds. Lemon juice.
- When the chicken is done, add the sauce. Cover chicken with mozzarella and tomatoes.
- Return chicken to oven until cheese melts and browns.
- Slice basil as chicken cooks.
- Cover baked chicken with pesto.
- Serve chicken topped with basil.
Notes
This recipe uses skinless, boneless chicken breasts.
Fresh mozzarella is better than sliced in this meal.
Grape tomatoes are sweet and tart, but any ripe tomato will do.