Margherita Garlic Chicken

 I love pesto on chicken.   I added the garlic butter sauce just to make it more yummy.  Serve it with a side of pasta or a baked potato.   

MARGHERITA GARLIC  CHICKEN

(serves 4)

Ingredients:

*4 boneless skinless chicken breasts, pounded thin

*1 teaspoon kosher salt

*1 teaspoon ground black pepper

*1 teaspoon dried oregano 

*1/4 cup olive oil

*1/4 cup chicken stock or white wine

*1/4 cup butter

*6 cloves garlic (roasted or minced)

*1 tablespoon freshly squeezed lemon juice

*4 slices provolone cheese

*1/2-1 cup pesto sauce (store bought or make your own)

*2 cups cherry or grape tomatoes, quartered or slice small tomatoes 

*1/4 cup freshly grated parmesan cheese

Directions:

~In a large zip-loc bag place chicken,  salt, pepper and oregano and seal.

~Flip bag a few times, to make sure chicken is completely coated with olive oil and seasonings.

~Refrigerate for 4-24 hours.

~In a large skillet over medium heat, drizzle a little olive oil and allow it to heat up.

~Remove chicken from marinate, shaking off any excess liquid.

~Carefully place in hot skittle and cook until golden brown and cooked through,  about 5-6 minutes per side.

~Remove from pan and set aside.

~Pour chicken stock/white wine in hot pan and scrape the bottom of the skillet to deglaze the pan.

~Add butter and stir until melted.

~Stir in lemon juice, and garlic (I personally think roasted garlic gives it more taste).

~Return chicken to skillet.

~Spread 1/4 cup pesto sauce (I only use about 1/8 of a cup on mine) over chicken breasts.

~Place a slice of provolone cheese over each chicken breast.

~Top with tomatoes and place the lid on the skillet.

~Cook until cheese is melted (just a minute or two).

~Sprinkle with parmesan cheese and serve.

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