Step 1

Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved. Add the chicken and refrigerate from 2-24 hours.

Step 2

Grill the chicken until it's cooked through to a minimum internal temperature of 165°F; approximately 10 minutes. Remove from the heat, set aside or keep covered in the refrigerator until you're ready to assemble.

Step 3

Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth. If needed, add the additional 1 tablespoon of oil. Keep stored in a tight container in the refrigerator until ready to use.

Step 4

In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour. Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken. You can make this the night before and keep covered in the refrigerator until ready to assemble.

Step 5

First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish.

Step 6

Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.

Step 7

Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.