Chicken Parmesan

1. Slice your chicken in half. Place a piece of plastic wrap over the top and lightly pound it into an even thickness.
2. Add your pesto, lemon juice and zest, olive oil, and red pepper flakes to a bowl and mix to combine. Add the marinade and the chicken to a zip top back and close it. Massage to combine.
3. Let the chicken marinate for 30 minutes up to 8 hours. Because of the acid of the lemon juice you don’t want any longer than that.
4. Prepare your grill for two zone cooking. If using a charcoal grill bank your charcoal to one side.
5. Mix together your kosher salt, oregano, and black pepper.
6. Remove the chicken from the bag and pat both sides dry. Sprinkle the seasoning over both sides of the chicken.
7. Place your seasoned chicken over direct heat. Let the first side of the chicken grill for 3-4 minutes, or until it easily releases from the grates. Flip your chicken and cook it another 3-4 minutes. If your chicken is 155 degrees remove it from the grill. If it is under you can move it over to indirect.
8. Once your chicken is 155 degrees nestle it into the sauce. Spoon some of the sauce over the top of the chicken. Top with shredded parmesan and mozzarella slices. Keep the skillet on indirect and cover your grill. Let the chicken cook for 10 minutes or until the cheese is melted and the chicken is 165 degrees.
9. Garnish with fresh basil.

Cherry Tomato Sauce

1. Heat a cast iron skillet over direct heat. Add the olive oil.
2. Add the shallots and garlic and continually stir for one minute. You want them to be fragrant but not get color.
3. Add the oregano, crushed red pepper, salt. Add the tomatoes and stir.
4. Let the tomatoes be until the skin begins to split. Add the white wine and stir to combine.
5. Allow the tomatoes to cook until they begin to slump and burst and the sauce begins to thicken.
6. Remove from the heat and stir in the torn basil. Taste and add additional salt if needed.