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Pesto Sun-Dried Tomato Chicken with Mozzarella Recipe


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     Pesto Sun-Dried Tomato Chicken with Mozzarella

Category   Entrees - Maindishes
Sub Category   None

Chicken Breasts
Sun-Dried Tomatoes in Olive Oil
Mozzarella Cheese, shredded

Put fresh/ thawed Chicken Breasts on Grill at about 300- 350 (depending on thickness of breasts) and grill 5-8 minutes so that chicken is ~75% cooked.
Flip breasts over and generously top with Pesto, chopped sun-dried tomatoes, and then sprinkle with mozzarella. Close lid and grill until chicken is cooked through and cheese melts. Serve immediately.
Salad - Romaine lettuce, spinach, broccoli, cherry tomatoes, cauliflower, red onion, tossed with EVOO & Red Wine Vinegar and topped with sunflower seeds, feta, parmesan cheese, pepperoncinis, artichoke hearts, kalamata olives.
Brussel Sprouts - Cut ends off and cut in half or quarter after cleaning. Place in glass pie pan and microwave until beginning to soften. Transfer to frying pan. Liberally douse with EVOO, garlic powder, black pepper, and a little sea salt. Pan fry until soft and parts are browned. Option- Sprinkle with Parmesan Cheese. Copycat Bemo's Brussel Sprouts.
Serving Suggestions
Serve with salad & Brussel Sprouts

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