Chicken Magherita Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

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.

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Steps:

• Preheat oven to 180c.
• Slice sun dried tomatoes thinly, allow 2 per breast.
• Open chicken breast out and pound with a meat mallet until about 1/4 inch thick.
• Spread 1 tablespoon of pesto over each breast, top with tomatoes, spinach and sliced cheese. Fold chicken over to cover filling, wrap with 2 slices of prosciutto to enclose securely. Repeat with remaining breasts.
• Place chicken in an oven proof dish with vine tomatoes and cook in the oven for 25-30 Min's or until chicken is cooked through.
• To serve: Slice chicken and arrange on plate with tomatoes and serve with a side salad.