Ingredients:

• 4 boneless skinless chicken breasts - pounded to less than 1 inch thickness
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning - (OR 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil + 1/2 teaspoon dried thyme)
• 4 slices mozzarella cheese
• 1/2 cup basil pesto (see Pesto recipe below)
• 1/2 cup cherry tomatoes - halved
• 1 tablespoon fresh lemon juice
• 1/2 cup packed basil leaves - very thinly sliced
• Cracked black pepper

PESTO:

• 2 cups basil leaves packed (I substitute all or half with baby spinach leaves)
• 1/2 cup Romano cheese grated
• 1/2 cup olive oil
• 1/3 cup pine nuts (I substitute walnuts)
• 3 cloves garlic (3 teaspoons)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Pulse spinach, nuts, cheese and spices together in food processor and then slowly stream in the olive oil.

Directions:

1. In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
3. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.