Categories: Chicken
Ingredients
- For Chicken:
- 6 chicken breasts
- 1/4 cup granulated sugar
- 2 cups water
- 1/4 cup kosher salt
- For Pesto:
- 2 tbsp Pecorino Romano cheese, grated
- 1 garlic clove
- 2 cups fresh basil
- 1 tbsp pine nuts
- 3 to 4 tbsp olive oil
- For Lemon Garlic Sauce:
- 1 tbsp all-purpose flour
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp butter
- For Assembling:
- 1 cup grape tomatoes, halved
- 1/2 cup prepared lemon garlic sauce
- 6 grilled chicken breasts
- 1/2 cup prepared pesto
- 6 oz. mozzarella, fresh and sliced
Directions
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For Chicken:
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In a large Ziploc bag, combine the sugar, water and salt; mix until completely dissolved. Add in the chicken and refrigerate for several hours.
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Grill the chicken for 10 to 12 minutes, until cooked through. Remove from heat and set aside until ready to use.
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For Pesto:
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Start with 3 tbsp olive oil and combine the ingredients together in a mini food processor; blend on high until smooth. Feel free to add 1 tbsp more of oil, if required. Keep stored in fridge until ready to use.
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For Lemon Garlic Sauce:
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Melt the butter over moderate heat in a small saucepan. Once melted, saute the garlic for a minute, then sit in some of the flour. Add chicken broth and lemon juice; continue to stir until the sauce thickens, for 3 to 5 minutes.
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For Assembling:
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ace the grilled chicken in an oven safe baking dish and preheat your oven to 425.
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Top each piece of chicken with mozzarella, pesto and then top with grape tomatoes.
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Pour the lemon garlic sauce over the chicken and bake until the cheese melts, 10-15 minutes.