MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive Garden Chicken Margherita
Categories: Poultry, Herbs, Vegetables, Cheese, Herbs
Yield: 4 servings

2 lb Chicken breasts 4 portions
1 c Italian salad dressing
2 tb Olive oil
1/2 c Basil pesto
2 ts Minced garlic
6 tb Butter
1 1/2 tb Lemon juice
1/2 lb Sliced mozzarella
1 c Grape tomatoes
1/4 c Fresh basil leaves; sliced
- thin

MMMMM------------------------BASIL PESTO-----------------------------
1 c Fresh basil leaves
3 cl Garlic
2 tb Pine nuts
1/3 c Extra virgin olive oil
1/2 ts Salt
1/4 c Grated parmesan cheese
1/4 c Grated romano cheese

Set the oven @ 350ºF/175ºC.

Pound chicken out between two sheets of plastic wrap.
This will even out the thickness of the chicken, and it
will make the chicken cook more evenly.

Place the chicken breasts into a gallon-sized ziptop
bag. Add Italian dressing marinade, and allow the
chicken to marinate for at least 30 minutes before
cooking.

Wash the grape tomatoes and set them aside.

Heat a couple of tablespoons of olive oil in a large
cast iron skillet over medium-high heat.

Add the chicken and cook for 7 to 8 minutes on each
side, or until the chicken is almost done (it will
continue to cook in the oven), remove the chicken from
the skillet and place it on a plate or baking dish.

Add butter, minced garlic, and lemon juice to the
skillet. Cook until the butter has melted.

Add the chicken back to the skillet with the lemon
butter sauce.

Place a slice of mozzarella on top of the chicken.

Add the tomatoes to the skillet.

Place the chicken in the oven, and bake until the cheese
begins to melt and brown. This should take 7 to 10
minutes.

Add a tablespoon or two of pesto on top of the
mozzarella cheese.

Serve garnished with fresh basil if desired.

BASIL PESTO: Place all pesto ingredients in a food
processor.

Process until the mixture is smooth.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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