Marinade:
4 tbsp.
olive oil
Juice of 1 lemon, divided
Kosher Salt
Freshly ground black pepper
1 tsp.
Italian seasoning or dried oregano
4
boneless skinless chicken breasts, pounded to even thickness
Brushetta:
3
slicing tomatoes, chopped
2
cloves garlic, minced
1 tbsp.
freshly chopped basil
4
slices mozzarella
Freshly grated Parmesan, for serving
DIRECTIONS: In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. Garnish with Parmesan and serve.
DIRECTIONS: In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. Garnish with Parmesan and serve.
sooo good w/ fresh grown summer basil and tomatoes
via:https://www.delish.com/cooking/recipe-ideas/a53594/grilled-bruschetta-chicken-recipe/
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