A delightful grilled chicken recipe featuring a flavorful herb marinade and a rich sun-dried tomato butter topping.
Combine olive oil, basil, garlic, Italian seasoning, and parmesan cheese in a mixing bowl.
Let the marinade sit for a few minutes to allow the flavors to meld before using.
Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 4 hours.
For best results, marinate the chicken overnight.
Preheat the grill to medium-high heat and lightly oil the grates.
Ensure the grill is clean to prevent sticking.
Remove the chicken from the marinade and grill for 6-8 minutes per side, or until fully cooked.
Use a meat thermometer to check that the internal temperature reaches 165°F.
Combine softened butter, sun-dried tomatoes, basil, salt, and pepper in a bowl.
Mix thoroughly to ensure the flavors are evenly distributed.
Top the grilled chicken with mozzarella cheese and let it melt.
Close the grill lid to help the cheese melt evenly.
Serve the chicken topped with the sun-dried tomato butter.
Garnish with additional fresh basil for a vibrant presentation.
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