Copycat Chicken Margherita

Ingredients · for 4 (scales to your household)

• 1 pound Boneless, skinless chicken breast $6.80
• 1 teaspoon Dried oregano $0.07
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 tablespoon Olive oil $0.18
• 1/4 cup White wine $1.17
• 4 tablespoons Butter $0.81
• 3 cloves Garlic $0.09
• 2 tablespoons Lemon juice $0.42
• 1/2 pound Mozzarella $4.25
• 1 cup Pesto sauce $6.25
• 2 cups Cherry tomatoes $1.61
• 1/2 cup Parmesan cheese $1.35

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Gather the ingredients.
2. Season the chicken breasts with dried oregano, salt, and pepper. Preheat the oven to 400 F.
3. Heat the olive oil in a large cast-iron skillet or sauté pan on medium-high heat. Add the chicken to the pan and brown it on both sides for 3 to 5 minutes.
4. Remove the chicken from the pan and place it on a plate. Turn down the heat, add the white wine to the pan, and deglaze it by scraping at the browned bits on the bottom. Add the butter, garlic and lemon juice as well. Cook for 2 to 3 minutes, or until the butter is completely melted and the garlic is fragrant.
5. Add the chicken back to the pan and top each piece with an equal amount of the fresh mozzarella. Place it in the preheated oven until the top of the cheese is melted and slightly browned.
6. Top each chicken breast with an equal amount of the pesto, cherry tomatoes, and Parmesan cheese. Serve immediately with a side salad, pasta, or bread to make it a complete meal.

Per serving