• 1/4 cup plus 1 tbsp Olive Oil (divided)
  • 2 tbsp Fresh Lemon Juice
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 tsp Italian seasoning
  • 4 Chicken Breasts
  • 1 1/2 cups Tomato (chopped)
  • 1 Garlic clove (minced)
  • 1 tbsp Red Onion (minced)
  • 1 tbsp Balsamic Vinegar
  • 3-4 tbsp Minced Fresh Basil
  • 2 cups (grated) Kerrygold Mature Cheddar


In a small bowl, whisk together 1/4 cup olive oil with lemon juice, salt, pepper and Italian seasoning. Place chicken breasts in a large plastic bag or shallow baking dish and pour marinade over the top. Refrigerate chicken for at least 2 hours or up to 8 hours.

Combine the tomatoes, garlic, onion, balsamic vinegar, basil and remaining tablespoon of olive oil. Season to taste with salt and pepper. Set aside.

Remove chicken from marinade, shaking off excess. Grill the chicken until the internal temperate reaches 70°C. Top each chicken with grated cheese and allow the cheese to melt.

Remove from the grill and divide tomato basil topping evenly among the chicken breasts. Serve immediately.

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