Grilled Chicken Margherita Food

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS

Steps:

• Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
• Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
• With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!

GRILLED CHICKEN MARGHERITA

Steps:

• Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
• Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
• Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.