Basil Grilled Chicken With Tomato Basil Butter Recipe

How to Make Basil Grilled Chicken With Tomato Basil Butter

1. Rinse 1.5 lbs boneless, skinless chicken breasts and pat completely dry.
2. Place chicken in a non-metallic dish or zip-top plastic bag.
3. In a bowl, whisk together 2 tbsp olive oil, 1/2 cup packed fresh basil leaves (roughly chopped), 1/4 cup grated Romano cheese, 2 cloves minced garlic, and 1 tsp Italian seasoning.
4. Pour marinade over chicken, ensuring all sides are coated.
5. Cover dish or seal bag tightly.
6. Refrigerate for at least 4 hours, turning occasionally.
7. Preheat charcoal or gas grill to medium-high heat (approximately 375-400°F).
8. Lightly oil grill grates with olive oil or non-stick cooking spray.
9. Remove chicken from marinade and discard marinade.
10. Grill chicken about 4-6 inches from the heat source for 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
11. Reduce grill heat to low.
12. Top each chicken breast with 1 oz fresh mozzarella cheese slices.
13. Close grill lid and cook until cheese is melted and bubbly.
14. Transfer chicken to a serving platter.
15. While chicken grills, prepare the tomato basil butter (see below).
16. Top each chicken breast with 2 tablespoons of tomato basil butter.
17. Serve immediately with remaining tomato basil butter on the side.
18. **Tomato Basil Butter:**
19. In a small bowl, place 1/2 cup (1 stick) softened unsalted butter.
20. Add 1/4 cup sun-dried tomatoes (oil-packed, drained), 1/4 cup packed fresh basil leaves (chopped), and 1 clove minced garlic.
21. Mix well until thoroughly combined. Season with salt and pepper to taste.
22. Set aside until ready to serve.