Empty My Fridge
Why is This Grilled Chicken So Good #shorts
Ingredients
- Balsamic reduction3 tbsp
- Pesto
- Chicken breast · boneless skinless4
- Olive oil4 tbsp
- Fontina cheese · shredded1 ½ cups
- Cherry tomato1 ½ cups
- Salt
- Cracked pepper
Instructions
- Make the balsamic reduction and refrigerate it.
- Make the pesto and set it aside.
- Lightly pound the chicken breasts between plastic wrap or parchment to tenderize them.
- Pat the chicken dry on both sides with paper towels.
- Rub olive oil over both sides of the chicken, then season well with salt and pepper.
- Grill on a preheated hot grill at 450-500°F for 5 to 7 minutes per side, until grill marks form and the chicken is cooked through.
- Transfer the chicken to a sheet tray or cast-iron skillet and sprinkle the shredded fontina evenly over it.
- Broil on a middle rack for 3 to 5 minutes, until the cheese melts and just starts to brown.
- Drizzle pesto over each cheesy breast.
- Toss the sliced cherry tomatoes with 2 to 3 tablespoons of balsamic reduction, then spoon them over the chicken and pesto.
Summarized from Chef Billy Parisi's video. Watch it for the details.
More recipes with
CheeseTomatoChicken breastCherry tomatoPestoFontina cheese
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