Chicken Mozzarella Melts with Cherry Tomatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - boneless, skinless chicken-breast halves, butterflied open
  • 6 tablespoons - extra-virgin olive oil
  • 2 cloves - garlic, thinly sliced
  • 2 cups - halved cherry tomatoes
  • 1 cups - halved Peppadew peppers, plus 1 tablespoon brine
  • - kosher salt and ground pepper
  • 6 ounces - mozzarella, thinly sliced
  • 1/4 cups - packed fresh basil leaves
  • 1 cups - packed fresh baby arugula, for serving
  • - grilled crusty bread, for serving
  • Directions:

    Pound chicken between pieces of plastic to a scant 1/4-inch thick.

    Heat grill to medium-high. Combine 1/4 cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes.

    Remove skillet from grill; cover grill to reheat (about 5 minutes).

    Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, about 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through (about 2 minutes).

    Transfer chicken to a plate; spoon tomato mixture over top. Top with basil.

    Dress arugula with remaining tablespoon of oil and Peppadew brine. Serve atop chicken, along with bread.

    Brief Description

    A grilled chicken dish seasoned with roasted cherry tomatoes, peppadew peppers and topped with mozzarella.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 20 min


    martha stewart magazine

    Posted By:


    Posted On:

    May 23, 2017

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