1-1/2 lb chicken tenders
2 cups loosely packed basil leaves
2 tsp minced garlic
1/4 cup plus 1 tsp olive oil
4 oz small size fresh mozzarella balls, or large ones cut into 1″ pieces
1 pint cherry tomatoes cut in half
In a food processor combine 1-3/4 cups of the basil leaves, garlic and 1/4 cup olive oil. Process the pesto marinade until well blended.
Marinate chicken tenders in the pesto for 1 hour in the refrigerator.
Combine mozzarella, tomatoes and 1 teaspoon of olive oil in a bowl and season with salt and pepper to make a Caprese salad. Set aside.
Prepare grill to medium heat, no flame. Remove chicken tenders from marinade. Cook them over high heat, about 2 minutes on each side.
Serve chicken alongside Caprese salad and top with remaining basil leaves.