for 4 person

Pesto

½ bunch	basil, leaves torn off
½ bunch	oregano, leaves torn off
½ dl	olive oil
2 pinch	cayenne pepper
¼ tsp	salt

Tomatoes

500 g	cherry tomatoes, cut in half
1	garlic clove, squeezed
2 tbsp	balsamic vinegar
½ tsp	salt
a little	pepper

Charcoal/gas/electric grill:

4	chicken breasts (approx. 170 g each)
1 tbsp	olive oil
½ tsp	salt
150 g	mozzarella, cut into 8 slices

How it's done

Pesto

Place the basil in a blender along with all the other ingredients up to and including the salt, puree.

Tomatoes

Place the tomatoes, garlic and balsamic in the grill tray, mix, season.

Charcoal/gas/electric grill:

Brush both sides of the chicken breasts with oil, season with salt. With the lid down, grill the chicken over/on a medium heat (approx. 200 °C) for approx. 6 mins. on each side. Keeping the lid down, grill the tray of tomatoes alongside for approx. 10 mins., remove from the grill. Place two slices of mozzarella on each chicken breast, cover and grill for approx. 2 mins. Plate up the chicken breasts, top with the pesto and a few tomatoes, serve with the remainder of the tomatoes.

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