Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1.5 cups no-sugar-added marinara sauce
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and pound to a consistent 1/2-inch thickness using a meat mallet.
  2. Pat the chicken bone-dry with paper towels to ensure a proper sear.
  3. Rub the chicken with 2 tbsp extra virgin olive oil, then sprinkle evenly with salt, pepper, oregano, and garlic powder.
  4. Preheat your grill to medium-high heat (approximately 400°F/200°C).
  5. Place chicken on oiled grates and grill for 5–6 minutes on the first side without moving to develop grill marks.
  6. Flip the chicken. Spoon marinara sauce over the seared side, then top with shredded mozzarella and grated Parmigiano Reggiano.
  7. Close the grill lid and cook for another 3-5 minutes until the internal temperature reaches 165°F and the cheese is melted and bubbly.
  8. Remove from grill and garnish with fresh basil chiffonade before serving.