In a gallon-size zip top bag, combine the chicken, pesto, garlic, and a sprinkle of salt and pepper. Close the bag and shake the coat the chicken in the pesto and garlic. Allow to marinate for at least 30 minutes but up to 4 hours - in the refrigerator.
When ready to cook, preheat the grill to medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes* on each side. Spoon a generous tablespoon of marinara over each checking breast and top with the mozzarella and parmesan cheese. Close the lid and allow the cheese to melt. Pour the remaining marinara over the bottom of a serving dish and layer the chicken on top once it is cooked through.
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*The cook time of the chicken will vary based on the thickness of the cutlets. I always suggest using a meat thermometer to ensure that the chicken reaches an internal temperature of at least 165°F to ensure doneness.
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