Citrus Oregano balsamic ·
Ligurian Basil Pesto ·
Meat and Poultry ·
Parmesan Spice blend ·
Pesto olive oil ·
Chicken Margherita
Chicken Margherita
Meat and Poultry
Ingredients
- 5 tablespoon Fustini's Pesto olive oil, divided
- 1 lb boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon Fustini's Parmesan Spice
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup dry white wine
- 3 cloves garlic, minced
- 2 tablespoon Fustini's Citrus Oregano balsamic
- 1 cup shredded mozzarella
- 1 cup Ligure Pesto
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh grated parmesan
Directions
- In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Season chicken all over with salt, pepper and spices. Add chicken to skillet and cook until golden and almost cooked through in the middle. Transfer chicken to a plate.
- Immediately pour in wine and vinegar and scrape bits of flavor from the bottom of the skillet with a wooden spoon. Add remaining olive oil then stir in garlic. Return chicken to skillet and top each chicken breast with mozzarella. Cover and cook until cheese is melty. Top with pesto and tomatoes and sprinkle with parmesan. Cover briefly to melt and warm the toppings.
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