• Place the chicken on the cutting board and carefully cut through it as if you are butterflying the chicken but slice it all the way through so you have two thinner, more uniform chicken breasts. This will give you four thin chicken breasts.
• Combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Pour the marinade over the chicken and chill for at least 1 hour, but up to 24 hours.
• Heat a grill or grill pan to medium heat, approximately 375 degrees. Add the chicken and grill for 3-4 minutes on each side. Check the meat using a meat thermometer and when the chicken registers 165 degrees F remove it from the grill and set aside.
• If making the entire dish on an outdoor grill place the grilled chicken in a grill-safe pan and top it with fresh mozzarella and pesto. Add the dish to the grill and close the lid. Allow the chicken to cook 5-6 minutes until the cheese has melted.
• Combine the chopped tomatoes and basil with a drizzle of good olive oil, salt, and pepper! Add the tomato salad right on top of the chicken and enjoy!

Oven Instructions:

• If you wish to use an oven instead of the grill in steps 3 and 4, place the chicken in an oven-safe casserole dish and top with cheese and pesto bake the chicken 10-15 minutes at 350 degrees F until the cheese is melted.