Copycat Olive Garden Chicken Margherita

Step 1

Preheat the oven to 350°F.

Step 2

Pound chicken out between two sheets of plastic wrap. This will even out the thickness of the chicken, and it will make the chicken cook more evenly.

Step 3

Place the chicken breasts into a gallon-sized ziptop bag. Add Italian dressing marinade, and allow the chicken to marinate for at least 30 minutes before cooking.

Step 4

Wash the grape tomatoes and set them aside.

Step 5

Heat a couple of tablespoons of olive oil in a large cast iron skillet over medium-high heat.

Step 6

Add the chicken and cook for 7 to 8 minutes on each side, or until the chicken is almost done (it will continue to cook in the oven), remove the chicken from the skillet and place it on a plate or baking dish.

Step 7

Add butter, minced garlic, and lemon juice to the skillet. Cook until the butter has melted.

Step 8

Add the chicken back to the skillet with the lemon butter sauce.

Step 9

Place a slice of mozzarella on top of the chicken.

Step 10

Add the tomatoes to the skillet.

Step 11

Place the chicken in the oven, and bake until the cheese begins to melt and brown. This should take 7 to 10 minutes.

Step 12

Add a tablespoon or two of pesto on top of the mozzarella cheese.

Step 13

Serve garnished with fresh basil if desired.

Step 14

Place all pesto ingredients in a food processor.

Step 15

Process until the mixture is smooth.