Olive Garden Copycat Recipe
6 (4 oz.) boneless chicken breasts
2 cups water
1/4 cup kosher salt
1/4 cup granulated sugar
2 cup fresh basil
1 clove garlic
2 tablespoons Pecorino Romano cheese, grated
3-4 tablespoons extra virgin olive oil
1 tablespoon pine nuts, if desired
Lemon Garlic Sauce:
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon all purpose flour
1 tablespoon lemon juice
1/2 cup low sodium chicken broth
6 grilled boneless chicken breasts
1/2 cup prepared Pesto
1 cup grape tomatoes, halved
6 ounces fresh Mozzarella cheese, sliced
1/2 cup prepared Lemon Garlic Sauce
For the Chicken: Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved. Add the chicken and refrigerate from 2 to 24 hours.
Grill the chicken until it's cooked through to a minimum internal temperature of 165 degrees about 10 minutes. Remove from the heat, set aside or keep covered in the refrigerator until you're ready to
To make the Pesto: Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth. If needed, add the additional 1 tablespoon of oil. Keep stored in a tight container in the refrigerator until ready to use.
Lemon Garlic Sauce: In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour. Add fresh lemon juice and chicken broth and stir about 3 to 5 minutes until the sauce starts to thicken. You can make this the night before and keep covered in the refrigerator until ready to assemble.
Chicken Margherita Assembly: First, preheat your oven to 425 degrees; then place the grilled chicken in an oven safe baking dish. Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.
Next, pour the lemon garlic sauce on top of the chicken and bake for 10 to 15 minutes or until the cheese melts.