1/2 lbs. chicken
4 cloves minced garlic
1 1/2 pints cherry tomatoes
1/3 c. Pesto
2 tbsp. olive oil
1/4 c. white wine
6 oz. thinly sliced mozzarella
5 leaves chiffonade of basil
salt, pepper, onion and garlic powder, to taste
Clean chicken and pound to 1/4” thickness.
Season chicken and grill over medium heat for 10-15 minutes.
Heat olive oil in a large skillet; sauté garlic for 1-2 minutes.
Add tomatoes and seasoning and continue cooking until tomatoes blister.
Add wine, pesto and continue cooking on low heat for 3-4 minutes.
Transfer chicken to skillet to with mozzarella cheese, cover with a lid and cook until mozzarella is melted.
Sprinkle with basil before serving.
This recipe originated from Laura Vitali.
