Margherita Chicken with a Twist

It's really hard sometimes to get creative with chicken. Especially if you eat it all the time like we do. It gets soooooooo boring. Like who really gets excited to eat a chicken breast? I don't. This recipe will for sure turn that around for you. There is tons of flavor and freshness that will brighten up your day when you take a bite out of this. You could slice it up and serve over a bed of nicely dressed arugula, pasta, or serve it alongside some roasted asparagus.


4 boneless, skinless chicken breasts (mine were pretty large so I butterflied them)

Olive oil

Italian Seasoning mixture

4 slices of provolone cheese

4 T. pesto

1 c. cherry tomatoes, halved

1 T. fresh lemon juice

1/2 c. basil leaves, chiffonade

Salt and pepper to taste

Balsamic glaze (Trader Joe's has an awesome one!)


Preheat oven to 375. Warm a large frying pan over medium-high heat with 1 T. of olive oil.

Lay each chicken breast on some paper towel to blot off any excess moisture. Drizzle a little olive oil over each piece of chicken and rub around. Sprinkle Italian Seasoning mixture with a dash of salt and pepper. Add the chicken to the pan, seasoned side down. Drizzle a tad more olive oil on the unseasoned side and repeat with the seasonings.

Brown the chicken for about 5 minutes on medium-high heat. Flip the chicken and cook for 3 minutes on the other side and reduce the heat to about medium. After the 3 minutes is up, place the chicken in the oven, uncovered and cook for 15 minutes. The last 2 minutes, top each piece of chicken with the provolone cheese. I suggest buying a splatter cover. It really helps reduce the messes on your stove top and in your oven. I use mine all the time when cooking on the stove and in the oven when I don't use a lid.

While the chicken is cooking in the oven, halve the cherry tomatoes and place in a medium sized bowl. Throw in the chopped basil leaves, lemon juice and salt and pepper to taste.

Remove the chicken from the oven and let rest for 10 minutes. Place on your serving plate and top each breast with 1 T. of pesto and spread around carefully. Top with cherry tomato mixture and finish off with a light drizzle of the balsamic glaze.

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