Grilled Chicken Breasts Milano

Grilled Chicken Breasts Milano
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Recipe for Grilled Chicken Milano from Minnesota's Gunflint Lodge. The lodge serves some great gourmet fare in the wilds of northern Minnesota, like this herb infused chicken dish.


  • Pesto Dressing:
  • 1/2 cup mayonnaise
  • 3 tablespoons basil pesto
  • 2 tablespoons buttermilk
  • 1 1/2 teaspoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • Fresh Herb Blend:
  • 2 tablespoons oregano, coarsely chopped
  • 2 tablespoons Italian flat leaf parsley, coarsely chopped
  • 1 1/2 tablespoons fresh basil, coarsely chopped
  • 1 1/2 teaspoons fresh thyme leaves, chopped
  • Quattro Formaggi:
  • a four cheese blend, usually mixture of shredded Mozzarella or Provolone, Parmesan, Romano, and Asiago
  • fresh sliced tomatoes
  • 4 boneless chicken breasts
  • salt
  • pepper


  1. Season chicken breasts with salt and pepper and grill over hot coals or in a ridged grill pan until chicken tests done. (May be prepared ahead to this point. Cover and refrigerate until ready to complete recipe.)
  2. To Serve: Preheat oven to 450°F. Place grilled breasts in a shallow-sided sheet pan or casserole dish and top each breast with 2 or 3 tomato slices. Sprinkle the herb blend over the tomatoes and top with the quattro formaggi. Bake in oven until cheese is melted. Serve with Pesto Sauce drizzled over the cheese.