Categories: Chicken

Ingredients

• For Chicken:
• 6 chicken breasts
• 1/4 cup granulated sugar
• 2 cups water
• 1/4 cup kosher salt
• For Pesto:
• 2 tbsp Pecorino Romano cheese, grated
• 1 garlic clove
• 2 cups fresh basil
• 1 tbsp pine nuts
• 3 to 4 tbsp olive oil
• For Lemon Garlic Sauce:
• 1 tbsp all-purpose flour
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice, freshly squeezed
• 2 tbsp butter
• For Assembling:
• 1 cup grape tomatoes, halved
• 1/2 cup prepared lemon garlic sauce
• 6 grilled chicken breasts
• 1/2 cup prepared pesto
• 6 oz. mozzarella, fresh and sliced

Directions

1. For Chicken:

2. In a large Ziploc bag, combine the sugar, water and salt; mix until completely dissolved. Add in the chicken and refrigerate for several hours.

3. Grill the chicken for 10 to 12 minutes, until cooked through. Remove from heat and set aside until ready to use.

4. For Pesto:

5. Start with 3 tbsp olive oil and combine the ingredients together in a mini food processor; blend on high until smooth. Feel free to add 1 tbsp more of oil, if required. Keep stored in fridge until ready to use.

6. For Lemon Garlic Sauce:

7. Melt the butter over moderate heat in a small saucepan. Once melted, saute the garlic for a minute, then sit in some of the flour. Add chicken broth and lemon juice; continue to stir until the sauce thickens, for 3 to 5 minutes.

8. For Assembling:

9. ace the grilled chicken in an oven safe baking dish and preheat your oven to 425.

10. Top each piece of chicken with mozzarella, pesto and then top with grape tomatoes.

11. Pour the lemon garlic sauce over the chicken and bake until the cheese melts, 10-15 minutes.

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