Ingredients
- 2 Chicken Breasts Boneless/skinless
- 2 Tblsp. Olive Oil Divided
- 1 Tblsp. Lemon Juice
- 2 Tsp. Itallian Herb Blend Divided
- 1 Tblsp. Chopped Red Onion
- 1 Clove Garlic Grated
- 2 Slices Provolone Cheese
- 2 Slices Prosciutto
- 6 Sage Leaves
- 2 Tablespoons Pesto
- 3 Medium Zucchini
- 1/2 Cup Chopped Red Onion
- 1/2 Cup Chopped Sweet Onion
- 1 Tblsp. Grated Romano Cheese
- 2 Tblsp. Chopped Parsley
Servings:
Instructions
- Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
- Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
- Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
- While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
- Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
- Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
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