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Pat chicken dry and season with salt and pepper (see cook's tip #1 below for quick and even cooking)
Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See Cook's Tip #2 if you prefer to use outdoor grill)
Add chicken and cook for 3 to 5 minutes on each side or till done (chicken's internal temperature should register 165 degrees F.)
At the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto, then add mozzarella slice on top.
Remove from heat. Add fresh basil leaves and tomato slices on top, spoon a little balsamic glaze on top. Finally, sprinkle fresh basil ribbons.